Eggs in Purgatory

Sometimes it’s nice to have something other than pasta with your ragu. While the ragu takes several hours to make, it freezes beautifully, so we always keep some on hand, usually to serve with home-made fettuccini. The other night, however, we decided to make eggs in purgatory instead, which is essentially eggs poached in ragu, or, more simply, in tomato sauce.

If you want to have a crack at making ragu, you’ll need:

3 tbsp olive oil
One large or two medium onions, diced
4-5 cloves of garlic, depending on how much you like garlic, chopped
4 Italian sausages
4 pork ribs
3 cans of chopped tomatoes (more if you want to bulk up the volume)
4 fresh tomatoes, chopped
handful of fresh basil, chopped
tbsp dried oregano
tbsp dried parsley
tsp English mustard
2 cups red wine
splash of balsamic vinegar
salt and pepper to taste

Add olive oil to a large pot on medium heat, sautee onions and garlic until onions soften
Add sausages and ribs and brown on all sides
Add tomatoes, herbs, mustard, wine, vinegar, and salt and pepper
Simmer on low heat until the rib meat is falling from the bone and the sausages are cooked through (at least two hours)
Check seasonings and adjust to your taste. This recipe will almost always need more salt than you think it does. If it doesn’t taste just right, add more salt. If it’s too salty, add more wine. Then drink some wine to celebrate wine.
Remove the ribs and sausages from the pot. If the meat hasn’t fully come off the ribs, pull it off and put it back into the put. Cut the sausages into bite-sized chunks and return to the pot.

As with most Italian sauces, this is great right when it’s made, but even better the next day, and dare I say, better still once reheated from frozen.

For eggs in purgatory, you can use plain tomato sauce, or ragu, but either way, this is the method:
Take a large skillet and heat sauce to a simmer
Crack an egg into a cup and make a small well in the sauce
Gently pour the egg into the sauce well
Repeat with as many eggs as you want (we usually assume two eggs per person)
Cover and cook eggs for 5-10 minutes, until the whites are cooked and the yolks are still runny

Optional kitchen porn:
Le Creuset sauce pan



Published in: on November 6, 2011 at 5:32 pm  Leave a Comment  
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