Editor’s Note
How can we jazz up our weekend brunches in Thorold?
Try this recipe we found for Eggs in Purgatory; (Uova in Purgatorio). It is an Italian style Shakshuka which comes together with poaching eggs and reducing tomatoes in a zesty sauce. You can enhance flavor and texture with hearty greens such as spinach or kale. Make sure you have some fresh, thick-cut Italian style bread for dipping and scooping up the sauce.
(NC) Brunch is great. But the old standbys – bacon and eggs, waffles or omelettes – can become a bit passé. This Italian shakshuka, or “eggs in Purgatory”, dish is made with eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich, spicy tomato broth. It’s so satisfying and delicious you’d never guess it’s made from just a few simple ingredients.
As the weather gets colder, this recipe is sure to provide warmth, along with the nutritional benefits of added omega-3 and lutein, if you opt for Burnbrae Farms Naturegg Omega Plus Solar Free Range eggs.
Italian Eggs in Purgatory – Uova in Purgatorio
Prep time: 5 minutes
Cook time: 20-25 minutes
Servings: 4 to 6
Ingredients:
2 cups (500 ml) arrabiata sauce
1 tbsp (15 ml) chopped Italian parsley
1 tsp (5 ml) dried oregano
6 eggs
pinch of salt to taste
dash of crushed chili, to taste
4 tbsp (60 ml) grated Parmesan cheese
4 to 6 slices toasted country bread
Directions:
In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.
Break the eggs one by one over the sauce and cook until the whites set.
Add salt and crushed chili to taste.
Garnish with Parmesan cheese and serve with country bread and some greens.
Find more recipes at burnbraefarms.com.