Eggs "in Purgatory"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | Cheese/eggs | 2 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1/2 | Onion, minced | |
| 2 1/2 | lb | Tomatoes, peeledseeded and |
| chopped | ||
| 2 | T | Torn fresh basil leaves |
| 2 | T | Minced fresh parsley |
| Salt and freshly ground | ||
| pepper | ||
| 4 | Eggs | |
| 4 1/3 | Inch thick slices Italian | |
| bread | ||
| Olive oil | ||
| 6 | T | Freshly grated Parmesan |
| cheese about 1 ounce |
INSTRUCTIONS
Heat 3 tbsp. oil in heavy 10 inch skillet over medium heat. Add onion and cook until softened, stirring occasionally, about 6 minutes. Add tomatoes and bring to simmer. Mix in basil, parsley, salt and pepper. Increase heat to high and cook until almost no liquid remains in pan, stirring frequently, about 15 minutes. (Can be prepared 1 day ahead. Cool, cover and refrigerate before continuing.) Press back of large spoon into tomato mixture in 4 places, spacing evenly apart and forming wells. Carefully break 1 egg into each well. Season eggs with salt and freshly ground pepper. Cover and cook over low heat until eggs are soft-poached, about 6 minutes. Meanwhile, preheat broiler. Brush both sides of bread with oil. Place on baking sheet. Broil bread until golden brown on both sides. Sprinkle cheese over eggs. Divide toast between shallow bowls. Gently spoon eggs and sauce over toast. Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit July 1988 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4191
Calories From Fat: 3003
Total Fat: 338.8g
Cholesterol: 1547.2mg
Sodium: 11358.8mg
Potassium: 765.9mg
Carbohydrates: 38.5g
Fiber: 6.3g
Sugar: 2.7g
Protein: 262.1g