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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!

Soft-Cooked Eggs

Soft-Cooked Eggs

Soft-Cooked Eggs

So with all the interest in high protein low carbohydrate diets, I have been eating soft boiled eggs for breakfast. To learn how to prepare these eggs perfectly, I went to the experts, Cooks Illustrated. They test hundreds of methods for each recipe. Their Soft-Cooked Eggs are perfect every time. Make sure to use a digital timer. No guessing allowed.

  • In a small saucepan bring 1/2 inch water to a boil.
Eggs in Boiling Water

Eggs in Boiling Water

  • This recipe works for 1-6 large, extra-large or jumbo eggs. Eggs must be taken straight from the frig to the boiling water!
  • Place 2 eggs in the boiling water and cover. Leave on medium high heat and boil 6 1/2 minutes.
  • When the timer goes off, remove the cover and move the saucepan to the sink. Run cold water over the eggs in the saucepan for 30 seconds.
Eggs Under Running Cold Water

Eggs Under Running Cold Water

  • Take the eggs out of the water.
  • Use the side of a teaspoon or the dull side of a butter knife to tap with one big stroke the side of the top 1/4 to 1/3 of the egg.
Score the Side of the Egg

Score the Side of the Egg

  • After this scoring, break open the egg with your fingers. Scoop egg out with a teaspoon into your serving bowl. You may prefer to eat the egg straight from the shell, but you’ll need one eggcup to hold each egg.
The  Opened Soft-Cooked Egg

The Opened Soft-Cooked Egg

Aggkaka (Baked Pancake)

Aggkaka

Aggkaka


3 Eggs, 2 Cups Milk, 1 Cup Flour plus.....

3 Eggs, 2 Cups Milk, 1 Cup Flour plus…..


aggkaka8

Aggkaka is Puffy in the Oven


Aggkaka, Ready to Slice

Aggkaka is a Scandinavian breakfast food that is the simplest to make. My sister, Lisa Lyles, discovered this delish food while working at Holden Village in Chelan Washington. If you remember 3, 2, 1,  you can memorize the recipe: 3 eggs, 2 cups milk, 1 cup flour, plus some butter, salt and sugar

  • Preheat your oven to 425 degrees
  • Melt 4 Tablespoons butter in a 9×13 inch baking pan in the hot oven.
  • In a medium bowl whisk 3 eggs a minute or two.
  • Whisk in 2 cups milk and then 1 cup all-purpose flour, 1/4 cup sugar and 1/4 teaspoon salt just until blended.
  • Pour batter over the melted butter and place in the oven.
  • Bake 25-30 minutes or until very puffy and lightly browned
  • The puffiness falls right away, so if you want your guests to visualize this, make sure they are standing at the oven.
  • Cut into 9 squares to serve.
  • You can serve with sifted powdered sugar, maple syrup, fresh or cooked fruit….
  • It’s great reheated as leftovers too!
  • Adding sliced apples to the melted butter and cooking them slightly in the oven before pouring the batter over them is yummy too 🙂

Spanish Tortilla/Frittata

The tortilla initial cooking on the stovetop before baking

The tortilla initial cooking on the stovetop before baking


Platter from Breda (Girona) in Catalunya.

Platter from Breda (Girona) in Catalunya.


Authenic serving platter inverted onto tortilla

Authenic serving platter inverted onto tortilla


Spanish Tortilla

Spanish Tortilla

1 pound fresh sweet mini peppers, halved & roasted or 2 cups bottled roasted red peppers in brine, drained and cut into 2 inch x 1 inch pieces

1 pound small round potatoes

12 large eggs

1 cup milk (optional soy milk, almond milk, or heavy cream)

2 ½ cups grated manchego and romano cheeses

1 teaspoon salt

½ teaspoon pepper

2 teaspoon dried thyme leaves or 2 Tablespoon fresh thyme leaves

2 tablespoons olive oil

1 medium size yellow onion, chopped

4 large cloves garlic, minced or pressed

Classico brand Spicy Tomato Sauce with red peppers

  • Preheat oven to 350 degrees with rack in upper third.
  • In a large saucepan place potatoes and cover with water. Bring to a boil.
  • Simmer until potatoes easily give to a fork prick, about 5-10 minutes.
  • Drain and cool on a towel to room temperature.
  • Peel potatoes if desired. Set aside.
  • In a large bowl whisk together eggs, milk, cheese, salt, pepper and thyme.
  • In an oven safe 10-inch non-stick skillet, heat olive oil.
  • Saute onion until tender. Add garlic and stir ½ minute. Do not brown garlic.
  • Add the roasted mini peppers and heat through and stir.
  • Over medium heat pour the egg mixture over the peppers.
  • Cook until edges are set, a few minutes.
  • Slice the potatoes in 1/4 inch slices.
  • Layer the potatoes over the egg mixture. They will sink just under the surface.
  • Place in the oven and bake until the center is set. An inserted knife should come out clean. The edge should be puffed and golden in spots. Cool at least 10 minutes.
  • This can be served in wedges from the sauté pan, or inverted onto a platter.
  • Serve hot with a roasted red pepper tomato sauce.

Makes 8-10 entrée size servings or 12 tapas servings