Thursday, June 25, 2015

Eggs in Purgatory

If this is Purgatory, Heaven can wait. I have made this dish so many times. My mom made it. My Aunt Marie made it. My Aunt Catherine made it. Let's just say it is one of those go to recipes. And there are so many variations of the recipe. My mom use to add green beans to her sauce. I opted for zucchini and a couple of hot dogs. But the main component of the dish is the sauce. Yes it is all about the sauce. The sauce I used tonight was the leftover sauce from the Steak Pizzaiola we had on Sunday night. That sauce is from Lidia's Favorite Recipes. Tonight I sauteed the chopped zucchini in some olive oil and then added the chopped up hot dogs. I sauteed those for a few minutes then added the sauce. Once it came to a simmer I added 4 eggs, one at a time, and poached them. This was a dinner that will be remembered. Why? The sauce. It's all about the sauce.

The sauce is from Lidia's Favorite Recipes.

1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14-ounce can Italian plum tomatoes, preferably San Marzano

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Saute until the mushrooms and peppers are caramelized on the edges, about 5 minutes.

Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.

Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.

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