Wednesday, July 6, 2011

Eggs in Purgatory My Way

I was on facebook and one of the many cooking groups I joined sent me a recipe for a dish I never heard of, but it instantly got my attention.  Eggs in Purgatory.  Wow... that's some name for a dish.  So I did a little research and found out it's a popular Italian dish.  I also found a similar style Israeli recipe called Shakshouka.  So I took my favorites ingredients from both dishes and put in my own spin to make this lovely egg dish all mine.  My family just had it for dinner tonight and I must say... We loved it.  I didn't think the little ones would  go for it so much, but they took it and ran.   

Eggs (2 per adult, I used 5)
1 onion medium-large chopped
2 green chilies (seeded) and chopped
10-20 curry leaves torn
1lb of diced green bell pepper
4-5 cloves of garlic minced
28oz can of diced tomatoes
1 can of black beans
1/2 cup of water (or more)

1/2 tsp of cumin seed
1 Tbs of ground paprika
1 Tbs of ground cumin
1 tsp of curry powder
1 tsp of brown sugar
1/2 tsp of ground turmeric
1 tsp of chili flakes (or to taste)
1/2 tsp of dried oregano
2 Tbs of canola oil
salt to taste

Heat a large skillet (that has a lid to cover it) with 2 Tbs of oil on med-high heat.  When hot add the curry leaves, cumin seeds and allow to sizzle for 30 seconds.  Then add the onions, chili peppers, garlic and bell peppers.  Fry for 1-2 minutes.  Then add the ground spices and fry for another 30-45 seconds.  Add the can of diced tomato and water and salt to taste.  Allow all ingredients to simmer for 10 minutes.  Then add one can drained and rinsed of black beans.  Simmer for another 5 minutes. 
Once everything is seasoned to your satisfaction add a small handful of fresh minced Italian parsley to your sauce.  Now lower your heat to medium-low and you start can cracking your eggs into the pan. I would suggest you crack them one at a time into a small dish and slowly transfer them into the skillet to avoid getting any egg shell in the final dish.

Cover the pan with a tight fitting lid and allow the eggs to cook to your desired texture.   Sprinkle the entire dish with some more flat leave parsley and serve with toasted pita bread and other sides.  Enjoy.

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