Recipe: Eggs in Purgatory

Eggs in Purgatory

  • Servings: Makes one large skillet full; about 2-4 servings.
  • Difficulty: easy
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Here’s what you’ll need:

1 small (or ½ of a medium) head of cauliflower, cut into ½-inch pieces
fine-grain sea salteggs in purgatory
1 14 oz. can diced tomatoes with peppers, onions, and garlic—salsa style
½ cup all-purpose flour
¼ cup extra virgin olive oil
4 eggs
marjoram leaves for garnish
(optional—for spice lovers) red pepper flakes

Makes one large skillet full; about 2-4 servings.

  1. In a large pot, boil the cauliflower in salted water (a dash of sea salt will do) for one minute. Cauliflower should be barely tender.
  2. In a medium bowl, add the flour. Drain cauliflower, shaking off any excess water, and toss with the flour in your medium bowl. Set aside.
  3. In a large skillet (a cast iron skillet is ideal, but not necessary), heat the olive oil over medium-high heat. Take the floured cauliflower, tapping off extra flour, and place into the skillet being careful not to burn yourself. Arrange in a single layer and cook until golden, 4-5 minutes, flipping from time to time to evenly cook and make golden.
  4. Stir in tomato sauce. Bring to a simmer. (Spice lovers: sprinkle red pepper flakes all over cauliflower and sauce mixture. Keep in mind a little goes a long way!)
  5. Using a spoon, make small pockets for the eggs near the outer edges of the skillet. Break eggs into the pockets you just made and place a cover over skillet. Cook until the eggs are set (4-5 minutes). Serve immediately, garnishing with the marjoram.

Enjoy!

See entire post with recipe here.

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