Food & Drink Magazine

Eggs in Purgatory

By Crustabakes

This dish has such a fancy name to it.

Eggs in Purgatory

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?

Eggs in Purgatory

My Eggs in Purgatory lies on a bed of leftover cooked pasta.

Eggs in Purgatory

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.

Eggs in Purgatory

Along with the company of the leftover meatballs and french toast.

Eggs in Purgatory

A dinner turned breakfast.


Eggs in Purgatory

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