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Eggs in Purgatory

4 tablespoon extra-virgin olive oil
1 medium onion coarsely chopped
6 cloves garlic thinly sliced
4 jalapeño peppers seeded and cut into 1/4 inch dice
1 teaspoon hot chile flakes
3 cup basic tomato sauce made with heirloom tomatoes from Earth Spring, Lark Rise, Three Springs, Rex, Everblossom or Piney Mtn Orchard
8 large eggs from Dancing Creek or Sunset Valley
1/4  grated Tomme from Keswick Creamery
Shredded basil from Earth Spring, Lark Rise, Everblossom or Piney Mtn

Hearty bread from Lark Rise

Salt and pepper

 

Place a heavy cast iron skillet or dutch oven over medium heat. Add the oil & heat, then add onion, garlic, peppers, and chile flakes. Cook until softened and light brown, @6 minutes.
Add tomato sauce and bring to a boil. Immediately lower heat and crack eggs one by one into the tomato sauce (nervous? crack them into a ramekin and then slide into the sauce). Season w/ s&p and poach until desired firmness (5 minutes for a runny yolk). Toast thick slices of the bread and place in shallow bowls. Carefully spoon one egg with tomato sauce over top. Garnish with basil and freshly shredded cheese.

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