Tuesday, September 19, 2017

Eggs in Purgatory - Italian Style

The "Eggs in Purgatory" have been set free. That's right, they are in my belly and I'm fat and happy. Italians are notorious for taking a few simple ingredients and making a delicious meal. I'm here to tell you that you need to add this one to your list. It's quick & easy to make, low cost and so flavorful. It's eye candy too, I know because it made my mouth water.

I have a confession to make. When ever I  prepare fresh garlic I like to sit around afterward and smell my fingers. LOL! Why? Because I love garlic. Maybe it's an Italian thing. Anyway you can serve this on top of bread or use bread to dip into this hearty treasure. I used a hearty slice of garlic bread, but I have also used toasted organic oat bread. You decide, some may even want it on top of an English Muffin.

You will need a 12 inch nonstick skillet with a lid for this dish.

  • 2 large garlic cloves, peeled & slice thin, or 1/8 tsp garlic powder
  • 1/2 cup finely diced sweet onion
  • 2 Tbsp extra virgin olive oil
  • One 14.5 oz can of petite diced tomatoes, undrained
  • 1/2 tsp. dried oregano
  • freshly ground sea salt and freshly ground black pepper, to taste
  • 1/8 cup fresh basil leaves, I like to cut it with kitchen scissors
  • 4 large eggs
  • Shredded Parmesan cheese
  • Bread of choice: Garlic bread, English muffin, or a hearty bread toasted.
  1. Prepare and set aside above ingredients, even having the eggs cracked open and in separate dishes.
  2. Preheat nonstick skillet up on medium heat. Add olive oil, garlic and onion, saute for 3 minutes. Do not brown.
  3. Then add canned tomato, oregano and basil. Bring mixture to a simmer til it is nice and bubbly, then cook uncovered for 3 minutes. You may add salt & pepper at this time or on top after it is cooked and plated.
  4. Add eggs spread out evenly in skillet and quickly sprinkle a thin layer of shredded Parmesan over top of tomato mixture leaving egg tops exposed. Immediately cover eggs and cook for 3 minutes. No peeky, peeky! You will be poaching the eggs in the sauce. Keep in mind the mixture is hot and egg will continue to set once it is served over bread.
  5. Meanwhile as the eggs are cooking toast the bread of your choice
  6. Place 2 eggs per plate over top of the bread. Enjoy!  Serves 2

Notice how the eggs are evenly spaced in the skillet. Also I like a 3 minute egg with this dish as it will cook some more once it is removed from the skillet. If you prefer more spice you can add 1/4 to 1/2 tsp of crushed red pepper flakes  at #3.

Sunday, February 26, 2017

Smashed Potatoes

Spuds, Tators, Tubers are just a few of the many names for the versatile potato. Smashed Potatoes are kinda like a Twice Baked Potato, only different. :) Once you try these buttery tasting golden brown morsels you will never look at a baby spud the same way again. The golden caramelized cheese on top is the bomb. I like to serve them as a side with Dinner or Breakfast. They are so darn good hot out of the oven, but cold leftovers will be calling you back to the fridge. So make sure you make extra!

These small bags of baby potatoes can be a bit pricey, but I was lucky enough to discover them at a much better price at my local wholesale food club.

  • About 40 baby yellow meat potatoes
  • olive oil
  • freshly ground sea salt
  • freshly ground black pepper
  • grated Asiago cheese, about 6 oz.

In a medium size pot with salted water boil potatoes for about 20 minutes or until fork tender, then drain in colander. I bake my spuds on a large cookie sheet sprayed with olive oil.

Meanwhile preheat oven to 450 degrees.

I use a juice glass to gently press down the potatoes to smoosh them down (I like the word smoosh). Do not press too flat as you want them to still hold their circular shape.

Next I like to brush on the olive oil, add salt and pepper to taste and sprinkle cheese on top. Place into oven and bake at 450 degrees for 30 - 40 minutes or until golden brown.

Every oven is different so cook time may vary. Enjoy!!!