Eggs in purgatory

BeanHead

Depending on how you view vegetarian this may or may not be the dish for you. If you don’t do eggs just the sauce is excellent, if you don’t do dairy leave off the cheese. This is a bit of a mix of the Mediterranean version and the African version. One can Rotel, one can whole tomatoes in sauce chopped, one can quartered artichoke hearts, 3 cloves garlic minced, 2-4 Tbs rich olive oil (should make you cough a lil when you have it raw), 2-3 Tbs capers, a few shakes of Italian dry seasonings and a few more of red pepper flakes. Mix all the above and simmer at ~300 over open heat. 

BeanHead

After ~20 min make four wells with the back of a spoon in the sauce and crack an egg into each well. I usually make this as the egg is heating up for a higher temp cook. So this is pictured now with some broccolini and some bacon to go on DHs burgers that will be added once we hit 400. 

BeanHead

Cook until the white is firm and the yolk is as runny as you like. Top with shaved parm and chopped parsley if you like. I usually serve this with couscous made with a pinch of cinnamon or with crusty bread, or eat as is. 

alaskanassasin

Looks killer! Way to bring home the groceries 

johnmitchell

Oh my goodness!!!! This last pic is pure magic 😋😋

JohnInCarolina

Yes ma’am!

JohnInCarolina

Reminds me a bit of shakshuka, which we love to make.

BeanHead

JohnInCarolina said:

Reminds me a bit of shakshuka, which we love to make.

It is pretty much the same just a bit more northern Mediterranean in the flavor profile. 

Stormbringer

Damn that last photo looks amazing. 

BeanHead

This is one of my favorites for emergency dinner parties because I almost always have all the ingredients in the pantry/fridge and it is usually suitable for most folks dietary needs.