Eggs in Purgatory

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I can’t believe that I actually missed the 2015 new year blog post.

Our life back to Singapore has been stressful and hectic as L and I have been doing nothing except working. In the past two months, there was no way I can cook everyday like I did in New Jersey last year and getting a breakfast done for L before he kissed me goodbye and left to school.  We are now rarely meet for meals over weekdays.

Those good days are gone.

I tried and improved many dishes back in that little white kitchen in New Jersey. I wanted to share some of the recipes here but I realized I lost those recipes that I scribbled on random flyers, letters back then. (Well I couldn’t emphasis more about the importance of having a proper “logbook” in my life even outside a research lab). Nevertheless, there is one very simple recipe I can share without referring to my “cooking logbook”.

Purgatory egg is something I often cook for L and my family as breakfast or light bites for afternoon snack or supper. I got the original recipe from the Nigella’s cooking show over a random TV time and I adjusted the recipe to my taste, which is more spicy due to chili padi. I love the heat within the sourish taste of the tomatoes. The egg white is cooked but leaving the egg yolk runny within when the dish is done. We will break the egg yolk and mix as we dig in. Once the egg yolk breaks in the hot tomatoes bath, the protein will hold and transforms the mushy tomatoes into a stronger texture that allow us to just scoop it up with a piece of bread. For most of the time, L and I just stand beside our kitchen counter and casually enjoy it with breads in our hands.

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For a dish that can be done within 15 minutes and be finished within 10 minutes, leaving only one pan to wash, what else could I say about it except AMAZING!

Eggs in Purgatory

Serves 2
Prep time 2 minutes
Cook time 10 minutes
Total time 12 minutes
Allergy Egg
Dietary Vegetarian
Meal type Breakfast
Misc Serve Hot

Ingredients

  • 1 can diced tomatoes
  • 2-3 eggs
  • 2 chili padi
  • 2-4 cloves garlics
  • salt and pepper
  • grated Parmesan cheese (optional)

Directions

Step 1
Roughly chop the garlic cloves and chili padi
Step 2
Heat the oil in a frying pan. Turn down the heat to medium heat Add the chopped garlics and chili padi into the pan and stir for up to a minute.
Step 3
Pour the can tomatoes into pan and season with salt. Bring the tomatoes mixture almost to boil. Crack the eggs into the pan when the tomatoes mixture starts bubbling. Cover the pan with lid and let it cook for 3-5 minutes.

If you are adding cheese, do it before covering the pan.
Step 4
Once the egg white is cooked and while the egg yolk is still runny inside. Turn off the heat and serve immediately with bread.

Note

The original recipe is from Nigella lawson

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