Jen’s Eggs in Purgatory

Eggs in Purgatory. I was first introduced to this dish watching Nigella Lawson. She talked about working as cleaning staff in a hotel in Italy to fund her travels. She waxed on about the sunshine and the views, then in classic Nigella style, switched gears from this idyllic imagery to talking about the best hangover breakfast dish with a smile. <snort> That woman has made me cough on more coffee! It is an amazing, effortless dish, and I hope you love my take on it.

Jen’s Eggs in Purgatory

This is enough tomatoes for 3-4 people. Adjust to your serving size.

Turn a skillet to medium and add, stirring:
2 strips of bacon per person, cut into lardons (about 1/4″ strips across the pack)
Continue stirring occasionally until you get to your desired crispiness.

Add:
1 clove garlic per person – minced or pressed
several grinds of fresh pepper
Stir for half a minute, then add:
1 28 oz cans crushed tomatoes
a pinch of salt
Let this bubble away for a few minutes, stirring occasionally.

I suddenly feel like I need a nice Yellowstone hike. It looks like the features “Artists’ Paint Pots” or “Bubbling Mud Pots”, doesn’t it?!

Add:
2 eggs per person
salt and pepper
Season. Let it bubble away til the whites are set. With a nice wide pan, I didn’t need a lid, but you might with a smaller pan.

Plate and garnish:
Parmesan or Romano cheese – grated
fresh Basil or parsley


Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

This image has an empty alt attribute; its file name is lodge-12.jpg

Lodge 12″ dual handle cast-iron pan

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

This image has an empty alt attribute; its file name is 21-fzcm1jvl._ac_.jpg

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.

This image has an empty alt attribute; its file name is 71iqcq6toil._ac_sl1001_.jpg

20 magnetic spice tins

This image has an empty alt attribute; its file name is 21eqcqszfvl._ac_-1-e1592592949291.jpg

12″ x 24″ magnetic base