skip to Main Content

In the Kitchen: Eggs in Purgatory

Host KC O’Day and her niece Mallory share recipes for Eggs in Purgatory and No-Knead Bread!

Eggs In Purgatory!

Eggs in Purgatory are eggs poached in tomato sauce. So easy, and so good! Our family loves this for Sunday morning brunch with freshly baked crusty bread!

Ingredients

1 pound loose sausage – any kind you like. We like chicken sausage

2 jars of your favorite tomato sauce

4-10 eggs, depending on how many people you’re serving – usually 2 per person.

Parmesan cheese

A tablespoon of olive oil

You’ll need a big pan

  • Brown the sausage in the olive oil.
  • Add the sausage to the tomato sauce. I  use a Dutch Oven, but you can always use a big pan. Remember not to just dump the sauce into a hot pan!! It will splatter. (I cook the sausage separately in a frying pan, then add to the cold sauce)
  • If you’re doing this on the stovetop, bring to a simmer, and let it cook about ten to twenty minutes for the flavors to mingle and to let the sauce thicken a bit.
    • You can also heat in a preheated 400 degree oven for about half an hour.
  • Remove from heat
  • Gently add the eggs one at a time
    • We break them into a small bowl or cup one at a time, which makes it easier to place the eggs on top of the sauce.
    • The eggs should sit right on top of the sauce. If the sauce is thick, you might want to use a spoon to make a pocket in the sauce.
  • When you have all the eggs lined up in the sauce, return to the stovetop over low heat, or oven, and cover the pan.
  • Wait four minutes and check on the eggs. The whites should be white and cooked, but the yolks should be runny.

And you’re ready to serve! Use a spoon to scoop out the eggs with some sauce and sausage! Sprinkle a little parmesan cheese on top. When you sink your fork into the egg, that yolk will melt into the sauce and be so delicious!!

You really need some good bread to soak up all that “gravy!”

Tip: Make the sauce the night before – it’ll be even better! Then you just need to reheat, and poach the eggs!

If you try this, let us know!

The New York Times No-Knead Bread

This is another favorite in my family because it’s so easy, and so good. It’s crusty on the outside, light and chewy on the inside. And it turns out perfect every time! I make it the night before, because it needs to sit for at least 8-12 hours. And it’s so worth it!

You’ll need a Dutch oven or enamel pot for baking the bread, and some parchment paper.

Ingredients:

3 cups bread flour

.25 teaspoon of yeast (that’s ¼ teaspoon)

1 ½ teaspoon salt

1 ½ cups warm water

In a large bowl, combine the dry ingredients and stir to combine. Add the water and combine.

That’s it!

Cover the bowl with plastic wrap, and let it sit for at least 8 hours. I prefer 12, but you can even wait 24.

The dough will look wet and bubbly when it’s ready.

Preheat the oven to 450 degrees.

Put your pot in the oven, with the lid on.

Turn out the dough on a well floured surface – it will be very sticky!! Flour your hands and fold the dough over a few times, just for a few moments.

Put a little flour on some parchment paper, and place your dough on it. Shape the dough into a ball. Cover with some plastic wrap.

Let it rise for another 30 minutes (all while the oven is heating). After 20 minutes remove the plastic and with a serrated knife, make a cross on the top of the dough.

When it’s time to bake the bread, open the oven, and remove the lid of the pot carefully, using a potholder. Lift the parchment paper with the dough and carefully place it in the pot. Don’t worry if the parchment looks messy. Always using a potholder, put the lid back on the pot, and bake the bread for 30 minutes, then remove the lid and bake for another  15 minutes.

To remove the bread from the oven, I use potholders and take the whole pot out, then slide the bread onto a rack to cool. Always be careful with the pot – it will be very hot! You can put it back in the oven to cool.

And that’s it! When it’s cooled, serve it with anything!! It’s soooo good!

Back To Top