Eggs in Purgatory
This dish has such a fancy name to it.
It’s called “Eggs in Purgatory”.
Originating from Italy, the signature appearance of this dish is that of a poached egg swimming in a sea of hellish red hot sauce.
That pretty much explains the name doesnt it?
I am unsure of how it is done traditionally.
But i had tomato sauce based pasta with meatballs the night before. And i had leftovers.
Waste not, want not. Right?
My Eggs in Purgatory lies on a bed of leftover cooked pasta.
To which i spooned my leftover tomato sauce, and a poached egg.
You might want to be really really careful in transferring half cooked poached eggs. I hold my breath each time i have to do it
My tomato sauce looks a bit pale. I originally used canned whole tomatoes as a starting point for the sauce. But found the taste to be too sharp.
I added milk into it in an attempt to tone down on the acidity.
]The taste did soften a bit. So did the colour.
Nevertheless, pale coloured or not, It still made for breakfast.
Along with the company of the leftover meatballs and french toast.
A dinner turned breakfast. 🙂
Breakfast for dinner, my kind of meal! Love the name of the dish.
Love the individual servings!
Delicious breakfast set, lovely presentation.
Love the name! And the idea of the individual ramekins.