Saturday, 23 January 2016

A Late Foodie Friday - My Twist On Nigellas Eggs In Purgatory

The plans of mice and men, or women and cats in my case! Yesterday's Foodie Friday post was curtailed by a very poorly Jakey cat. Thankfully after some emergency surgical intervention, he's home and doing well, so I'm now slightly less stressed and relaxed enough to get my blog on.

As it happens the recipe that I was going to share with you yesterday, is a perfect one for when you're feeling stressed or fragile. Whilst it's not a comfort food in the traditional sense, Eggs In Purgatory is a quick, one pan dish that really hits the spot, when you need a bit of boost. I know it a super popular brunch or quick lunch dish but for me it something that you could eat anytime of the day or night.

The premise of eggs and tomato is a staple of the traditional English breakfast but for me it brings back memories of Friday night teas, or evening meals with my dad, all be it with the volume turned up. Nigella Lawson's recipe for Eggs In Purgatory (which you can find here) is quick simply the best and the simplest, and more often then not that's how I make it, but this is my slightly spicier version, that easily feeds two, and that's perfect for the colder weather x

My Twist On Nigella Lawson's Eggs In Purgatory

1 Tablespoon Olive Oil
1 Clove Garlic
Chilli Flakes or Fresh Red Chilli
Chorizo or Vegetarian Chorizo or Pepperoni
A Sprinkle Of Salt To Taste
2 x 400g Tins Of Tomatoes
2-4 Eggs
Grated Parmesan Or Any Other Hard Cheese
Bread To Serve
Chilli Oil To Taste

1. Take a large frying pan or saute pan, and then add your olive oil, then grate, crush or finely chop your garlic clove and add it the pan, Then turn you pan on to a medium heat. Like the original recipe then either add a sprinkle or two of chilli flakes depending on how you hot you like it, or if you have them or you like the freshness and heat add as much finely chopped red chilli as you like.

2. Cook it for about a minute and then you can either move onto the next step or you can do what I like to do and add a bit more spice with some chopped chorizo or spicy salami sausage.

Obviously I'm vegetarian so I tend to use either a vegetarian chorizo or some vegetarian pepperoni. I normally use Quorn but if you fine with wheat Realeat also do a really good, hot and spicy, vegan chorizo. Cook it for about a minute till the red / orange spice filled oils start to come out of the meat or meat substitute.

3. Then add your tinned tomatoes - I'm serving two people here so I'm adding two tins, and a sprinkle of salt to taste.

Then give it a stir to combine all your ingredients, and cook for at least 5 minutes until the tomatoes have reduced slightly, and their hot and bubbly.You want tomatoes to be hot enough to poach an egg in.

4. Then carefully, without breaking the yolks if you can add your eggs into the bubbling tomatoes. I'm using 4 eggs for two people. I find it easier to crack the eggs into a cup and then add them into the tomato mix.

Sprinkle a little bit of Parmesan or any suitable vegetarian cheese (I'm using cheddar) over the eggs and partially cover with a lid till the eggs are cooked.

5. Ideally your yolks should still be a little bit runny, but it depends how you like them :)

And your done - remove for the heat and either eat directly from the pan or spoon it in to bowls, and top with some more grated cheese, and for some extra spice some chilli oil if you have some. Serve with a spoon to scoop it up, and lots of crusty bread (I using gluten free ciabatta) to soak up all of these spicy, tomato and egg juices.

Over the last few months this has been one of my go to dishes, it's soft, a recent must for me, it's filling and warming, and in a strange way quite soothing. I feel a bit of a fraud calling this a recipe really it's so easy but all hail Nigella, and those other innovators for inventing such a delicious yet simple combination of ingredients x

1 comment:

  1. Looks Delicious! I love Nigella, I am going to have to try this recipe!


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