recipes:eggs-in-purgatory
Eggs in Purgatory
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 4 | ea | Egg |
| 1 | ea | Garlic clove |
| 4 | oz | Mushrooms |
| ½ | cup | Onions (100 g) |
| 2 | cups | Baby kale (100 g) |
| ¾ | cup | Crushed tomatoes |
| 1 | tbsp | Tomato paste |
| 1 | tsp | Balsamic vinegar |
| ½ | tsp | Oregano |
| ½ | tsp | Thyme |
| ½ | tsp | Smoked paprika |
| ¼ | tsp | Onion powder |
| ¼ | tsp | Cayenne pepper |
- Prep
- Preheat oven to 425° F
- Mince Garlic
- Cut mushrooms into thin pieces
- Cut onions into thin pieces
- Chop kale into bits sized pices
- Mix the arrabbiata sauce: tomatoes, vinegar, oregano, thyme, paprika, onion powder, and cayenne pepper.
- Cook
- In a small oiled pan, cook garlic for about 30 seconds
- Add mushrooms and onions and cook for 2 to 3 minutes until starting to soften
- Add kale and cook until wilted.
- Add a bit of water and steam (covered) for 2 to 3 minutes
- Add arrabbiata sauce.
- Bring to a boil, reduce to a simmer.
- Add eggs. If serving second half later:
- Add 2 of the eggs now
- When reheating, poach 2 eggs
- Put pan in oven for 6 to 8 minutes
recipes/eggs-in-purgatory.txt · Last modified: 2021/06/04 10:56 by sking
