This dish has such a fancy name to it.
It’s called “Eggs in Purgatory”.
Originating from Italy, the signature appearance of this dish is that of a poached egg swimming in a sea of hellish red hot sauce.
That pretty much explains the name doesnt it?
I am unsure of how it is done traditionally.
But i had tomato sauce based pasta with meatballs the night before. And i had leftovers.
Waste not, want not. Right?
My Eggs in Purgatory lies on a bed of leftover cooked pasta.
To which i spooned my leftover tomato sauce, and a poached egg.
You might want to be really really careful in transferring half cooked poached eggs. I hold my breath each time i have to do it
My tomato sauce looks a bit pale. I originally used canned whole tomatoes as a starting point for the sauce. But found the taste to be too sharp.
I added milk into it in an attempt to tone down on the acidity.
]The taste did soften a bit. So did the colour.
Nevertheless, pale coloured or not, It still made for breakfast.
Along with the company of the leftover meatballs and french toast.
A dinner turned breakfast.
