Ina Garten’s Easy Eggs in Purgatory: A Cozy Delight
I recently had the pleasure of testing out the highly acclaimed Ina Garten's newest culinary creation - the delectable 'eggs in purgatory' recipe. Let me tell you, it's an absolute gem for those seeking a comforting and indulgent breakfast or dinner during this enchanting fall season.
Ina Garten’s new ‘eggs in purgatory’ recipe is perfect for a cozy fall breakfast or dinner.
Image: Ina Garten’s Eggs in Purgatory by Anneta Konstantinides
I recently tried Ina Garten’s “easy eggs in purgatory” recipe, and let me tell you, it was absolutely stunning! But before we dive into the delicious details, let’s talk about why Ina Garten’s recipes are perfect for any meal of the day.
You see, Ina Garten is a breakfast genius. From her cheesy scrambled eggs cacio e pepe to her mouthwatering blueberry-ricotta breakfast cake, this culinary queen brings breakfast to a whole new level. And she even ranks her recipes, just like we do with our favorite TV shows!
Now, back to the eggs in purgatory. This delightful dish is Ina’s version of the classic shakshuka, with a twist. She uses store-bought Arrabbiata sauce, fresh herbs, and Pecorino cheese to create the ultimate comfort food. I can’t emphasize enough how comforting and delicious this dish is. It’s the kind of meal that makes you want to cozy up on the couch with a good book or a binge-worthy TV show.
But where did Ina get the inspiration for this dish? Well, it turns out that Missy Robbins, a legendary Brooklyn chef, sparked the idea. Missy is the mastermind behind two beloved Italian restaurants, Lilia and Misi. Trust me, getting a reservation at these hotspots is no easy feat!
So, Ina decided to bring a taste of Missy’s magic into her cookbook with the “easy eggs in purgatory” recipe. But what sets this recipe apart is that Ina added her own twist by using store-bought ingredients to make it accessible and hassle-free. After all, who has the time or energy to prepare a big meal in the morning? But as an evening dish, it’s pure coziness and satisfaction.
Now, let’s get down to business and talk about how to make this delightful dish. Here’s what you’ll need:
Ingredients: – 4 extra-large eggs – 1 24-ounce jar of Rao’s Arrabbiata sauce – 1 cup yellow onions, thinly sliced – 1 garlic clove, minced – 1 sprig fresh rosemary – 1 tablespoon freshly-grated Italian Pecorino cheese – 1 ½ teaspoons fresh parsley, minced – ⅛ teaspoon crushed red-pepper flakes – 2-4 slices toasted country bread, for serving
To begin, let’s prep our ingredients. Slice the onions, mince the garlic and fresh parsley, and set them aside. Heat some olive oil in a sauté pan and add the onions to cook over medium-low heat until they’re tender and starting to brown.
While the onions are cooking, it’s time to make the sauce. Add the minced garlic and let it cook for a minute. Then pour in the Arrabbiata sauce and add the rosemary and red-pepper flakes. Keep the heat simmering for around five minutes to let those flavors blend together.
Now, let’s move on to the eggs. Crack each egg into a small bowl, making sure the yolk remains intact. Then, carefully slide each egg into the sauce, spacing them out evenly. Cover the pan tightly and let the eggs cook over medium-low heat for about four to six minutes, until the egg whites are set but the yolks are still wonderfully runny.
While the eggs are cooking, toast your bread to perfection. Golden and crispy, just the way we like it. Once the eggs are done, sprinkle some freshly-grated Italian Pecorino cheese and minced parsley on top. Season with a pinch of sea salt and freshly-ground black pepper, then cover the pan for an additional minute.
And voila! Your easy eggs in purgatory are now ready to be devoured. Just look at that deep scarlet sauce, the bright pops of parsley, and those perfectly runny yolks. It’s like a work of art on your plate!
Now, I must admit, I may have overcooked my eggs a bit when I first tried this recipe. It’s essential to keep a close eye on them to achieve that ideal balance of cooked whites and runny yolks. Nevertheless, even with slightly firmer eggs, the dish was incredibly delicious.
The Arrabbiata sauce adds a delightful kick of heat to every bite, while the Pecorino cheese brings a satisfying burst of saltiness. Trust me when I say that the flavor profile is out of this world. In fact, I dare to claim that Ina Garten’s sauce is on par with many I’ve tasted in fancy restaurants, but without the hefty price tag.
As summer fades and fall sets in, I find myself constantly craving warm and comforting dishes. And believe me, this recipe will be on repeat in my kitchen all autumn long. It’s versatile, comforting, and oh-so-delicious. So, whether it’s breakfast, lunch, or dinner, Ina Garten’s easy eggs in purgatory are the ultimate comfort meal.
