Crack the eggs into the indentations, sprinkle them with black pepper and set the cover back on the pan. Add the sausage and begin to caramelize it. It’s so versatile! Do this 4 times. Drizzle the eggs with olive oil, grate ricotta salata over the top and garnish with a slice of lardo, if using. 5 Comments. Bring to a boil and whisk continuously until the mixture comes together. Eggs in Purgatory I love eggs. Your email address will not be published. Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with a parsley pesto drizzle. Set it aside, covered while you make the eggs. Add the sliced garlic, anchovies and red … Not to mention, it only takes 20 minutes to make! 4. This is what happens when I have any leftover Arrabiata sauce, hence the term eggs in hell, that sauce needs to be on fire! Add the tomato sauce and bring it to a simmer, then turn off the heat. Cover (do not lock lid). La Quercia Iowa White lardo is available at laquercia.us and at murrayscheese.com. 7. Simmer the mix until the eggs whites are cooked and the yolks are soft. 8 eggs. 6. When the peppers and onions are softened a bit, add the garlic and tomato paste and stir to make a slurry. That bruschetta to mop the pot is a must. Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Slowly whisk in the polenta and cover with a tight-fitting lid. So happy to hear, on of my faves too. Crack the eggs carefully into the tomato sauce and season lightly with salt. Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Lock lid; close pressure-release valve. Anonymous comments will not be accepted. Remove the meats from the sauce and set aside for another use (added to leftover ragù, they’re great over pasta). ” Uova in Purgatorio Ricette ” is actually one of the first recipes I posted here on Ciao Florentina, and has stood the test of time. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. While briskly stirring the chicken stock, sift the polenta into the stock. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. In a medium size skillet, heat the olive oil over medium heat. PREPARATION. Adjust to pressure-cook on high for 4 minutes. I didn’t realize until I had started that it was for an electric pressure cooker, which I do not have. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it. It’s got to be hot enough to poach an egg in. Heat a large, ovenproof sauté pan until hot. Allow them to gently simmer in the sauce until the egg whites have set around the yolks, about 5 minutes. Transfer … Once onion and garlic are finished cooking, add canned tomatoes to the skillet. That’s so great ! With the back of a spoon, make 4 wells in sauce. It's better to add some green vegetables. Copyright © 2020 Pina Bresciani | Privacy Policy. If you’ve tried making these Eggs in Purgatory, or any other recipe on the blog please let me know what you thought of it, I love hearing from you! electric pressure cooker. 5. 3. If cooking for a crowd or if eggs of different doneness are preferred, the eggs may be cooked separately then served over the tomato sauce. Season with salt and pepper to taste. A peasant dish easily made for one, two or for a crowd, this rustic meal is ideally served over creamy polenta or with Italian bruschetta to mop up all that sauce and creamy yolks. Cover (do not lock lid). Stir in tomatoes; bring to a boil. Seriously, I love eggs in all forms- poached, fried, scrambled, hard-boiled, whites only, all of it. This is one of life’s BEST tastes. Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes. Fall has arrived! Scoop up an egg with some ragù and place on the polenta. Opt out or, 5 hours 15 minutes, plus overnight seasoning, Chestnut Polenta With Ragù alla Napoletana, pound boneless pork shoulder, cut into large chunks, ounces prosciutto, cut into large chunks (see notes), thin slices of lardo (optional) (see notes). Taste of Home is America's #1 cooking magazine. —Nick Iverson, Milwaukee, Wisconsin, Pressure-Cooker Eggs in Purgatory Recipe photo by Taste of Home. Tomatoes and red pepper flakes add spicy zing to these saucy eggs. Food stylist: Jill Santopietro. In a large sauté pan, combine 3 cups of the ragù, the basil and 1/2 cup water. When done, the eggs should be runny so that you can dip some crusty bread into them. Bring to a gentle boil over medium heat. Manu, I've been wanting to try making the really firm polenta so that I can cut it in oblong 'bars' and grill it.