26 Jun Braised Eggs in Purgatory – Italian Style
Last week was the summer solstice – the longest day of the year, the first day of summer – and we are officially on our way to fall! The temperatures in the Phoenix area are just starting to hit their peak – 111 the day after the solstice, like mother nature knows how to interpret a modern calendar. Of course, most of us have already been in the full swing of summer, off to our vacation destinations, camping, summer homes and so much activity. We aren’t traveling this summer, so that means I am available to teach more classes. So much fun.
Todays recipe is camping approved – cast iron skillet and open fire is all you need! For the rest of us, cast iron skillet is optimal, but a regular medium sized skillet also works just as well. This is another flexible doing option, working for breakfast or brunch as well as dinner. I think egg dishes are just so versatile that way.
Another idea for this recipe, would be to prepare everything down to the adding the eggs and instead of creating well, spoon the tomato mixture into individual ramekins and then break the eggs into the ramekins – simply place the ramekins with the eggs on a sheet pan in an over preheated to 400 until the white are cooked and the yolks are runny (maybe 15 minutes or so).
Either way, let me know how this recipe worked for you!
Braised Eggs in Purgatory – Italian Style
Heat the olive oil in medium sized skillet over medium hight heat; add sausage, breaking it up with a wooden spoon. Cook until almost cooked through (5 to 6 minutes).
Add onion and cook until the onion starts to become translucent (2 to 3 minutes)
Add fresh chopped veggies and cook for an additional 4 to 6 minutes.
Add the bread to the pan and cook until toasted (around 2 minutes). 
Add tomato puree and 2 cups of water; bring to a boil and reduce heat to bring the mixture to a gentle simmer. Stir in the mozzarella, 1/2 the parmesan and 1/2 the basil. 
Using the back of a spoon, create 4 wells in the mixture, carefully crack 1 egg into each well. Cover the skillet and cook until the whites are set, but yolks are still runny (4 to 9 minutes). 
Sprinkle with remaining parmesan and basil, season with salt and pepper and serve.
Braised Eggs in Purgatory – Italian style
Ingredients
1 Tablespoon olive oil
1 pound italian sausage (i used spicy chicken sausage)
1 small onion, diced
5 ounces ciabatta bread, cubed (slightly stale)
2 cups diced veggies (summer squash, peppers, mushrooms, etc)
16 ounces tomatoes puree
2 ounces mozzarella cheese, shredded
2 ounces Parmesean cheese, shredded
1/2 cup fresh basil, julienned
4 large eggs
salt and pepper to taste
Directions
Heat the olive oil in medium sized skillet over medium hight heat; add sausage, breaking it up with a wooden spoon. Cook until almost cooked through (5 to 6 minutes). Add onion and cook until the onion starts to become translucent (2 to 3 minutes)
Add the bread to the pan and cook until toasted (around 2 minutes). Add fresh chopped veggies and cook for an additional 4 to 6 minutes. Add tomato puree and 2 cups of water; bring to a boil and reduce heat to bring the mixture to a gentle simmer. Stir in the mozzarella, 1/2 the parmesan and 1/2 the basil.
Using the back of a spoon, create 4 wells in the mixture, carefully crack 1 egg into each well. Cover the skillet and cook until the whites are set, but yolks are still runny (4 to 9 minutes). Sprinkle with remaining parmesan and basil, season with salt and pepper and serve.
Serves 4
Nutritional Information
Calories 418 * Fat 19g * Carbohydrates 56g (fiber 6g sugar 9g) Protein 39g
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