Studio 5 - Weekdays at 11am on KSL 5

Eggs and Brisket in Purgatory

By Sue Neal
Go the savory route for breakfast tomorrow with this hearty dish.

Sue Neal shares this delicious recipe.

Method:

Eggs and Brisket in Purgatory

Ingredients:

  • Eggs
  • Salt and Pepper
  • Olive oil
  • Parmesan cheese (grated)
  • Fresh basil (chopped)
  • Thick cut toast
  • Sue's Marinara
  • Tomatoes
  • Onions
  • Garlic
  • Italian seasoning
  • Fresh basil
  • Salt and Pepper
  • Cream
  • Red pepper flakes

Method:

This time of the year, my marinara is made by roasting my garden fresh tomatoes, onions & garlic and pureeing in blender. I add some Italian seasoning, fresh basil, Salt, pepper and a touch of cream. To create the spiciness I add red pepper flakes.

Place a ration of 1 cup per egg of your favorite marinara sauce into a oven proof pan. Heat and bring to a simmer. Make sure sauce is saucy enough, add a bit of water if not. You want it thick enough to hold the egg in place, but thin enough to it's dippable...the best part!

Crack eggs into small bowl. Have these ready to go. Move sauce with large spoon and immediately pour egg behind spoon, so it rests in its hole. Repeat with how many eggs you are making. 3 in small pan, or 4-5 in large pan. Salt & Pepper tops of eggs.

For yolky eggs, simmer eggs on stove top for 5 minutes and transfer to broiler just long enough to cook the top of the whites.

If you like a soft egg yolk, put the pan directly into a 375 oven for 10 minutes until whites are cooked though.

Use a large spoon to serve up the eggs into a bowl, getting as much of the sauce at the same time (you can always add more on the sides). Drizzle with some good olive oil, sprinkle with grated parmesan cheese and chopped fresh basil.

Don't forget a nice thick crusty piece of toast to dip into the sauce!

A classic Italian brunch dish (Uova in Purgatorio); eggs are poached in a spicy marinara sauce and topped with a drizzle of olive oil, grated parmesan cheese & fresh basil. My husband is always asking "where's the meat", so I added leftover brisket to the sauce, which adds a nice dimension to the dish. You could also add meat from pulled pork or meat pulled from ribs. It's already tender and delicious, so just add to sauce, no cooking necessary, just a little reheating.

Just a note of interest... similar to Mexican Huevos Rancheros and Middle Eastern Shakshouka, this Italian dish supposedly originates from the Catholic faith, with the poached eggs representing the 'souls' and the fiery tomato sauce surrounding them representing "Purgatory", the idea being the souls are suspended between heaven and hell.

Find more about Sue's card class at www.sueneal.blogspot.com.

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