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Tag Archives: breakfast

Eggs in Purgatory with Capers

Just in time for a grand and easy to make Fathers Day Breakfast!

Bring out your grandmothers cast iron!


Eggs in Purgatory is a spicy briney tomato sauce and a perfect complement to some mellow eggs. I discovered this recipe online from Karen Palmer at Food52.com

This dish is an Italian style Shakshuka which is a Middle Eastern food made with a salsa type tomato sauce. Eggs in Purgatory has chili flakes added to your taste for heat and capers to give a briney almost fishy flavor. It’s like adding anchovies to tomato sauce which wouldn’t be a bad addition to this sauce either! 

Italian Puttanesca is a tomato sauce with added capers and anchovies for a briney flavor. Italian Arrabbiata is a spicy tomato sauce with added chili flakes. Eggs in Purgatory is a blend of both of these flavorful tomato sauces.

Add some toast with rhubarb jam to complete breakfast or brunch that combines the salty with the sweet. I like to sprinkle flaked sea salt over my rhubarb jam toast to add to the salty component. 

2 tablespoons olive oil

A pinch or more hot pepper chili flakes

1/2 cup chopped onion or shallot

Kosher salt

Black pepper

3 cloves garlic, minced with 1/2 teaspoon salt

1-28 oz can crushed tomatoes

1 tablespoon capers and 1 tablespoon of the caper brine

1-2 anchovies, rinsed and patted dry and then minced, OPTIONAL

4 eggs

Shaved or grated Parmesan or Romano cheese 

  • Preheat the oven to 375 degrees F
  • Heat an 8-10 inch cast iron pan over medium heat
  • Add the olive oil
  • Sauté the chili flakes and stir quickly with a spoon or spatula until fragrant, less than a minute.
  • Add the onion and sauté until translucent, turning down the heat as needed to prevent browning.
  • Add the garlic and sauté only a 1/2 minute while stirring. Do not brown or burn!
  • Add the tomato sauce, capers and brine. If you want to add the anchovies, do it now.
  • Simmer uncovered until thickened, simmering slowly. About 20-30 minutes. 
  • Season with salt and pepper.
  • With a large spoon place 4 indentations in the sauce. Place an egg in each cradle
  • Bake 9-10 minutes or less until the whites just turn white and still jiggle when shaken. 
  • Serve with grated or shaved Romano or Parmesan  cheese
  • You can sprinkle with chopped parsley or cilantro if you like 
  • Toast up some crusty bread of your liking
  • Voila!
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Buttermilk Or Sour Cream Waffles


These recipes are from the Joy of Cooking cookbook. They both are prepared the same way.  Only a few of the ingredients are different. 

My favorite way to eat Waffles is with butter and homemade maple syrup. But they’re also yummy with fruit jam, fruit syrup, or fresh fruit. I usually make the Buttermilk Waffles. We always keep buttermilk in our frig. It’s yummy to drink too! 

Buttermilk reminds me of a drink we had in Istanbul called ayran. It was made with yogurt, water and salt. Served cold it’s refreshing! You can find it anywhere in Turkey and other Arab countries. The basic recipe is whisking together 2 cups Greek yogurt, 2 cups water and 1 teaspoon salt. Yum!

Buttermilk Waffles

  • In a medium bowl whisk together:

1 3/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

  • In a medium bowl beat together until thick and lemon colored with a hand mixer:

2 egg yolks

  • Add and beat in:

2 cups buttermilk

6 tablespoons butter, melted

  • Combine the 2 mixtures with a few quick strokes
  • In a small bowl beat until stiff:

2 egg whites

  • Fold egg whites into batter
  • Drop by large spoonfuls onto hot waffle iron 
  • Use about  1/2 cup batter per waffle 


Sour Cream Waffles

  • In a medium bowl whisk together:

3/4 cup flour

1 1/4 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

  • In a medium bowl beat until thick and lemony:

3 egg yolks

  • Add and combine:

 2 cups sour cream

  • Combine the 2 mixtures together with a few quick strokes
  • In a small bowl beat until stiff:

3 egg whites

  • Fold egg whites into batter. With a large spoon add about 1/2 cup batter to a hot waffle iron to make 1 waffle