Without fail. Every time I see Eggs In Purgatory on a brunch menu, that is exactly what I order. Every. Single. Time.
|There it is on the menu of Meat & Potatoes (Downtown Pittsburgh)|
|And here it is smack dab in front of me!|
Why? Undoubtedly it's the zip of spicy, peppery tomato against lush, smooth, creamy and cheesy polenta topped with perfectly poached eggs that create such richness that it sets my pulse to racing. Brunch paradise, I tell you!
|Stagioni's (Southside Pittsburgh) simple and classic take on Eggs in Purgatory|
Redpack tomatoes recently sent me a kit of products to try out in conjunction with their Carnevale promotion. The moment I opened the box and saw the goodies, I knew just what I'd be making with the variety of tomato products inside.
Could I make Eggs In Purgatory in my very own kitchen? Would it compare to the restaurant versions? Could it be simple enough to make whenever I got the urge? The answers: yes, yes and YES! Not only that, you can do it easily too!
I started with a spicy arrabbiata sauce that came together in just minutes...this would be a quick sauce for weeknights, too! While the sauce simmered, the polenta cooked and all that was left was to poach the eggs and plate the dish. And yes, it was everything I'd hoped it could be!
Want to check out some more recipes and enter to win a kit from Redpack just like I got in the mail? Head on over to http://www.redgold.com/redpack/Carnevale for the scoop on how to enter and to get recipes for Tuscan Tomato Bruschetta, Antipasto Salad, Authentic Italian Gravy, Pizza Stromboli, Baked Ziti (you KNOW how we Pittsburghers love our ziti!) and Chicken Parmesan.
Now here's my own recipe for my very favorite brunch. Ever!
Eggs In Purgatory With Sweet Italian Sausage
- 1/4 C extra virgin olive oil
- 1 T crushed red pepper flakes (more or less depending on how much heat you can handle...it's purgatory, remember)
- 6 oz. can Redpack tomato paste
- 3 cloves garlic, finely minced
- 4 T minced fresh basil
- 28 oz. can Redpack diced tomatoes
- 2 t Kosher salt
- 3 links sweet Italian sausage, broken into medium large chunks, browned and drained
- cooked parmesan polenta (see recipe below)
- poached eggs
- freshly shaved parmesan
Warm the olive oil in a large skillet over medium high heat. Add crushed red pepper flakes and stir a few seconds before adding the minced garlic - stir a few seconds again, then stir in the tomato paste. Let the mixture cook a couple of minutes to caramelize the sugars in the tomato paste and the garlic. Add salt, basil - stir together well, then add the can of diced tomatoes. Stir until well combined, add the cooked sausage, combine into the sauce and that's it! Set aside.
Poach as many eggs as you need to serve as many people as you are serving. Then begin assembly.
Spoon warm polenta into individual serving dishes, make a nice well to snuggle the eggs into. Spoon Arrabbiata sauce around the polenta, place the eggs into the well you made in the polenta, shave fresh parm over all and serve!
|Arrabbiata sauce, sweet Italian sausage and Redpack tomato products.|
Did you know that "arrabbiata" means angry in Italian? Reportedly the sauce is angry because of the hot peppers. Or could it be because it's often found in Purgatory? Hmmmmmm......
- 8 C chicken stock - I used unsalted
- 2 t. salt - use less if your stock is already salted
- 2 C polenta
- 3 T. butter
- 2/3 C freshly grated Parmesan cheese
In a large, deep, heavy-bottomed pot, bring the stock and salt to a boil. Sloooooowwwwly pour in the polenta while stirring constantly. Continue stirring for a minute or two until you're sure the mixture is smooth. Stir frequently for another 20-25 minutes until the polenta is thick and smooth and creamy. Stir in the butter and the Parmesan completely.
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