Lately our breakfasts have looked more like brunches, and because of our late night/late morning work schedule that we’re on we do our best to combine two meals into one. So, we eat heartily: multiple pots of tea, eggs and sausage, sometimes bacon, usually greens and often, sweet potatoes. Occasionally there’s a smoothie thrown in for good measure, or perhaps we eat our dinner leftovers from earlier in the week, only re-imagined as breakfast foods.
On Sunday morning I made this using the last bit of sun-dried tomato sauce and it was delicious. Instead of pairing it with meatballs and spaghetti squash, the sauce launched a twist on uovos al purgatorio, or “eggs in purgatory.” It did double-duty in using up spare bits in the fridge and offering a nice change from our usual eggs-and-greens brunch. Plus, I always love an excuse to use my little cast-iron pan. It’s the perfect size for the two of us.
Eggs in Purgatory (leftovers edition)
1 Tbsp. butter
1 Tbsp. fish sauce
1 tsp. garlic powder
1 tsp. Italian herbs/seasoning
1/4 tsp. cayenne pepper
salt + pepper
Parmesan cheese, freshly grated
Preheat oven to 375 degrees. In an oven-proof skillet, preferably cast-iron, melt butter. Stir in fish sauce, garlic, herbs, cayenne and toast before pouring in tomato sauce. Grate in Parmesan, stir, and simmer briefly to combine. With a spoon or spatula, make four indentions in the sauce and break eggs into them. Sprinkle with salt and pepper, more Italian herbs and Parmesan, and bake in the oven for about 20 minutes, or until eggwhites are firm and egg yolks are cooked to desired consistency.