Eggs in Purgatory and Kale Pesto
Eggs in Purgatory and Kale Pesto
Serves: 3-4
INGREDIENTS:
Eggs in Purgatory
- 6 eggs, at room temperature
- ¾ cup diced onion
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (add more if you like it spicy)
- 4 large tomatoes, diced; or 1—8 oz can crushed tomatoes
- 2 oz feta cheese
- ¼ cup olive oil
- kosher salt
- black pepper
Kale Pesto
- 1 bunch kale, stems removed and reserved for another use, leaves roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3rd cup pistachios
- 2 tbs lemon juice
- 1/4 tsp red pepper flakes
- 1/2-3/4 cups olive oil
- 1/2 cup grated parmesan cheese
- kosher salt
- black pepper
PREPARATION:
Eggs in Purgatory
Place a large sauté pan (one that has a lid) over medium heat. Add olive oil and warm it before adding the onions, along with a pinch of salt. Sauté until the onions soften and begin to turn translucent, 5 minutes. Next, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes along with any remaining juices in the can or leftover from chopping the fresh tomatoes. Add an additional ½ tsp salt and ¼ tsp black pepper. Bring to a simmer over medium-low heat and allow the sauce to continue to cook down for 5-10 minutes. Use a potato masher or the back of a wooden spoon to break down chunks of tomatoes. Taste and add additional salt and pepper if preferred.
With the heat on low, make a small well in the sauce close to the edge of the pan. Crack 1 egg into a bowl and carefully transfer the egg into the well in the sauce. Repeat, adding the eggs in a ring around the outside edge of the sauce and then moving to the middle. Once all eggs are in the pan, season each egg with salt and pepper. Place the lid on the pan and allow the eggs to cook in the sauce over low heat, until the whites have set, approximately 3 minutes for a runny yolk (4-5 if you prefer your egg yolk to be set).
Remove the pan from the heat. Garnish with feta cheese and serve with crusty bread and kale pesto.
Kale Pesto
Into the bowl of a food processor, place the kale leaves, garlic, pistachios, lemon juice, red pepper flakes, salt, and pepper. Pulse to finely chop everything together. With the blade running, slowly drizzle in the olive oil,
taking breaks to wipe down the sides of the bowl as needed. Taste pesto and add additional olive oil until desired consistency is met. Pulse in the parmesan cheese, taste again, adding additional salt, pepper, or lemon juice as preferred. Transfer to a bowl and use to dress your favorite pasta, dollop atop veggie soup, or serve with grilled veggies. Pesto will keep in the fridge for up to one week and freezes well.
From Season 6, Episode 5