Eggs in Purgatory

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Uova in PurgatorioEggs in Purgatory 1Hello? Is anybody there?

Hmmm. Let me see. Let me see. When last I left you, it was at the height of the holiday season, with Christmas but a day away. And then … well … we’ll get there in a few. Promise.

Today’s dish and recipe have certainly made the rounds. In fact, I’ve seen it so many times that I believed that I must have posted it, as well. That was the case when I read Nell’s delicious recipe last November. Hers is a North African (Tunisian) version called Shakshuka, and you can read all about it HERE.

Not long after, I was in Michigan for my last visit of the year with Zia. I offered to make us an early lunch because her son, the Max Whisperer, planned on leaving at noon. I prepared Eggs in Purgatory for us and served it over toast, as seen in the photo below. At the time, I mentioned that if he would like to make the dish for his wife, he could find the recipe on this blog. Later, I went looking for the recipe and discovered I’d never posted one. It was soon scheduled for the New Year’s post, since many consider this dish a hang-over cure.

As luck would have it, shortly after that another version of the dish was posted on My Arab Life, a blog I’ve begun following relatively recently. Although A.K.’s post didn’t include the recipe for his Shakshuka, he does mention that he included garbanzos, making it a much heartier dish.

Well, things were going rather swimmingly until a few days after Christmas. What started as a mild sore throat soon blossomed into a full-blown case of the flu, proving that this year’s flu vaccine wasn’t worth the sore arm. By any standard of measurement, I was knocked on my arse. And like the most obnoxious of guests, it flat-out refused to leave. Each and every time I thought I’d turned the corner, it was waiting for me and came roaring back with a vengeance.

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Eggs in Purgatory 2

Don’t answer the doorbell when taking photos or your Eggs in Purgatory will look like Hell.

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I set up camp in my living room, which offers a view of much of my home. One doesn’t want to let Max out of your sight for too long, regardless of the circumstances. As it turned out, Max was quite the nursemaid. Granted, he’s no Boo Nanny but he did step it up. Each morning, with a reliability that would shame most alarm clocks, Max woke me at 7:00 AM. It’s his breakfast time, you see, and he saw no reason for it to be late. After that, every few hours, he would come check on me to see if all was well. Sometimes he brought me a toy — remnants of an old sock he had liberated from the laundry basket some time ago — and if I was lucky, it was almost dry. At end-of-day, upon re-entering my home after a final trip to the backyard for “last call,” Max would “go left” to my bedroom and I “right” to the sofa. Soon we were both sound asleep. Well one of us was, anyway, for it wasn’t long before the still of the night was broken by the not so melodic rumble of Max snoring in my bed.

At long last, the bug finally departed for points unknown, leaving me exhausted. It took me a while to get back to normal, such at it is, where I have happily remained ever since. Unfortunately, while I was “out”, I did absolutely nothing with this blog until Monday, when I finally started to clear the backlog of just under 6000 notifications. Sad to say, my other email accounts aren’t in much better shape. All in good time …

Thank you for your emails and messages of concern. I hope that I’ve answered them all but fear I may have missed a couple. Thanks, too, for your understanding and patience. I guess all that’s left is to announce that the Kitchens are now open!

We’ll talk about a planned hiatus at another time.

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Eggs in Purgatory is a ridiculously easy dish to make and serve. It can be prepared in under a half-hour and served for breakfast, lunch, or dinner. You can make it as spicy as you like, though when used as a hang-over cure, most like the heat factor raised a notch or two. Here, I’ve written the recipe using 2 eggs. You can easily double or triple the ingredients depending upon the number of people seated at the table. (See Notes)

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Eggs in Purgatory 4

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Eggs in Purgatory Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 small clove garlic, minced or grated
  • red pepper flakes, to taste
  • 1 can (14.5 oz, 411 g) diced tomatoes (See Notes)
  •  marjoram to taste
  • 2 large eggs
  • salt and pepper
  • grated Pecorino Romano cheese for garnish

Directions

  1. In a small fry pan with a lid, heat the olive oil over med-high heat.
  2. Add the onions, season with salt and pepper, and sauté until translucent, about 6 minutes.
  3. Add the garlic and red pepper flakes, continue to sauté for about another minute.
  4. Add the tomatoes and marjoram, stir, and bring to a boil before reducing to a soft simmer.
  5. Simmer until the sauce is cooked to your satisfaction. Additional water may be added if the sauce is too dry. Taste to check for seasoning.
  6. Use the back of a ladle or spoon to make a small indentation in the sauce. Fill each with a freshly cracked egg.
  7. Lightly season the eggs with a bit of salt and pepper, cover, and cook until the eggs are done with the yolks still runny. Alternately, you can place the pan, uncovered, in a pre-heated 375˚ F (190˚ C) oven until the eggs are cooked, about 10 minutes.
  8. Serve immediately as-is or atop a slice of Italian bread, garnished with some grated cheese and anything else you may like. (See Notes)

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Eggs in Purgatory on Toast3

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Notes

As you can see, the dish uses a simple tomato sauce to cook the eggs. There is certainly no need to follow my sauce recipe and you can add whatever else you like, according to your own tastes. In fact, you may have a store-bought sauce that you enjoy and it can easily be used here.

If you like things really hot, you may wish to downgrade your dish from Purgatory to Hell. A little harissa added to the tomato sauce is sure to do the trick.

As a rule of thumb, I use one small can of diced tomatoes (14.5 oz, 411 g) for every 2 eggs being prepared. This will ensure that each egg is served on a nice bed of tomato sauce.

In the past, I always served my eggs as-is or atop sliced Italian bread, sometimes toasted. Nell, however, mentioned serving her eggs atop pasta. Oh, happy day! This is a wonderful variation which soon led to my serving them with polenta, as pictured at the top of this post. If gluten is an issue, however, choose your “platform” wisely.

Although I forgot to do so for the photos, I usually garnish the dish with a bit of grated cheese, though chopped parsley and/or scallions may also be used.

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It’s déjà vu all over again …

Strozzapreti A

This time of year, when it’s far too cold to leave the house for just about any reason, I tend to stay put and go through my arsenal of home-made pasta recipes, looking for one that will occupy my afternoon. Strozzapreti is certainly worth considering. Start up a pot of tomato sauce, make some pasta dough, and get to work making these “priest chokers.” Soon you’ll be enjoying a dish of pure Italian comfort food, completely oblivious to the frigid temperatures just outside your door. You can learn how to make this pasta, and the tale behind its name, simply by clicking HERE.

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Coming soon to a monitor near you …

Agnolotti Preview

 Agnolotti Redux

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156 thoughts on “Eggs in Purgatory”

    • Thanks, Ingrid. I’m surprised to see just how many others got hit with this “thing.” As far as I’m concerned, this is my ‘pass” for the rest of the year. All forms of pestilence had better stay away. I gave at the office!

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  3. So glad you are finally feeling better. Not only were you sick, but you’ve had some pretty brutal weather this winter. Stay warm and healthy! Before you even mentioned serving this over polenta I was thinking grits, southern folks that we are.

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    • Thank you, Gretchen. This is one Winter I won’t be forgetting anytime soon. I was introduced to grits many years ago by a Southern woman that worked with me. I’ve loved them ever since.

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  4. I am so glad you are back and well again. I had no idea you were sick. I thought perhaps I missed an announcement and that you were taking your New Year hiatus. Had I known we surely would have offered to help or at least brought you a care package! It sounds like a down right nasty version of the flu. That is no good. Well, I’m glad you are well again and what a good boy Max was! Love the dish you came back with too. I’ve never had this, but it looks like something I would love. Especially after a late night! 😉 That said you know you really made me hungry with the pasta. I have been so uninspired in the kitchen lately and just tired of this weather that I find myself often turning to comforting pastas. Hopefully this weather will turn soon, before I grow out of my clothes! Lol. Hugs to you dear friend. I am so happy you are back.

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    • Thank you, Kristy, and it’s very kind of you to offer help. I muddled through all right, making one pot meals on good days, using the back porch as a freezer, and living off them on the bad. It was quite a system and I may be the only Mid-westerner to say that it was a good thing it was so cold. I think this Winter has affected all of us, in one way or another. We’ve gone too many days with too little sun and it’s bound to have an effect. Like everyone, Spring cannot get here soon enough for me!

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  5. Oh Glory Be, John . . . do hope you are back for awhile at least that threateningly full inbox notwithstanding!! Have always loved the various and variable recipes for eggs ‘this way’! . . . hugely loving such being called to be ‘in the purgatory’ – how exciting!! Begin with such fun and promise: agnolotti . . . . know which I shall click first and foremost in the weeks to come . . . look after yourself, will’ya!!!!!

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    • Well, hello, dear Friend! Yes, I’m back and in fine shape, too. I have this dish served a number of ways — all of them good. The one I posted is probably the easiest and, because of that, more likely to appeal to my family’s younger members. I’m just now putting on the finishing touches to the agnolotti post. Heaven only knows what I’ll post next week. Stay tuned … 🙂

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  8. Welcome back! Marvellous and with a simple and delicious dish for us. Wish I had read this an hour ago as i just had marmite on toast for dinner, these eggs would have been better. it is snowing.. time for me to go to bed too!! Love love.. celi and Boo Nanny..

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    • Hey, Celi. Welcome back to you, too! I may have missed your dinner time but the beauty of this dish is that most pantries have all of the ingredients. You can have dinner on the table in a half-hour — and all will like it. Tell Boo Nanny that Max says hi. 🙂

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  10. Welcome back! I confess I was a tad worried about you, but I figured you’d have a good reason for your sudden disappearance. So sorry you were sick, but happy to hear you’re well again. Well, relatively speaking. 😀 I love this dish — I make all sorts of different versions of it. In fact we’re having some vegan friends over this weekend, and I’m thinking of making a hearty version of it with chick peas (really! I had already thought of that), sweet potatoes, and something green in it. Really more of a stew than anything else, I guess, but the idea came from this dish. 😉

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    • Thanks, John. Sorry to have worried you and so many others. I don’t know what would have been worse. Waiting, as I did, until I felt better, or, writing something while engaged on the front. It would not have been pretty.
      This is one of those dishes that made it’s way around the Mediterranean, with each version better than the previous. It is my go-to dish and I’ll make it when I just don’t feel like another pasta. (Yes, those days, though rare, do happen.)

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  12. Gosh, poor you. Just don’t go overdoing it, OK?
    I nearly threw in the towel with the mince I was cooking up tonight (meh. Don’t ask …) and wondered if I could just do something with eggs instead – I wish I’d seen this dish then!! It looks great, and I love the name (although I feel sorry for the eggs).

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    • Thank you and don’t worry. Easy does it is my motto these days.
      This is one dish that’s good to have on hand when you just don’t feel like cooking. It’s easy enough to prepare and is really quite tasty. You’ll see. 🙂

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  13. THrilled to see you back! I waited and waited, worried and worried, finally could not stand it anymore and dropped that comment on your most recent post.

    anyway, take care of yourself – I haven’t had a cold in 3.5 years. Knock on wood, I probably just jinxed myself… 😉

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    • Thank you so much, Sally. I replied to your comment but, apparently, WP didn’t care to send you notice. Sorry to have worried you. Next time I’ll send a carrier pigeon. They’re more reliable. Gosh I hope this bug comes nowhere near you. My experience is shared by a few others, some of them have commented here. I am just glad it is gone and feel sorry for its next host(s).

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  17. So glad to see you back again — and a relief to know you were in such good hands (or should I say paws!?) during your recovery 🙂 — what is it about dogs and socks?? I have a bag I am ready to purge of mate-less socks and am certain our 1 year old lab mix is to blame for the large majority of the missing …. Hope the rest of your winter is healthier — flu can be scary stuff, so glad you’re still with us!

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    • Thanks, Kat. Yes, about the only thing to eat more socks than a dog is the clothes dryer. How can I put 8 socks in there and pull out 7? It defies logic. Max, on the other hand, has no problem fetching a sock from an opened sock drawer or reaching into the dirty clothes hamper to get one. I know he’s snagged another one by the thunder of his paws in the hall. 🙂

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  18. Welcome back John! What a bummer getting SO sick. I found it interesting that you do what I do when I get sick. I move to the sofa. What is it about the sofa and making one feel better. Like Max, my cat Houdi love to keep me company. 🙂 I’ve seen this recipe before but I didn’t know it was called Eggs in Purgatory. Most of the ones I’ve seen have a thin sauce, but yours looks so thick and rich. Love it served over toast. Take care of yourself and stay well!

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    • Thanks, MJ, for the nice welcome. It’s good to be back. You’re right about that sofa. I’d no idea it would be so comfortable. The fact that Max isn’t allowed on it may have a little something to do with it, being it’s the only spot I can be prone without him on or near me. 🙂

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    • Thanks, Ruth. I really am glad to be back, too. I think I’ve paid my dues for this year, though, and it should be smooth sailing until 2016. Of course, if The Fates overheard any of this, I’ll deny it to the hilt. 🙂

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  20. I am so glad you are back! We bloggers do worry about each other, don’t we? The flu is awful and I am so far lucky to have escaped it this year. I make Eggs Purgatory in honor of my son who introduced it to me one Thanksgiving morning after he had been out too late. I must say it did seem to do the trick because he was ready to eat turkey when dinner was served.Hope this cures any leftover ailments. I bet Max is glad to have his buddy back!

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    • Hello, Abbe. Yes, we do worry. I don’t know what would have been worse: to say nothing, like I did, or to give a status report where the status is none too sunny. I’d be the last to question the curative powers of Eggs in Purgatory but, then again, I, too, once had an iron stomach like that of your son. 🙂

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  21. I’d noted your absence both here and at thekitchensgarden (no matter how busy I am I check in there daily if I have internet access, and I figured you would too if you could!), checked your last post just a couple of days ago and saw a few others had asked the same question as I was thinking – where’s ChgoJohn?
    That flu was a shocker, it took me a couple of months to shake it completely but at least I was ambulatory… I’m pleased you had Nanny Max on hand, and I’m happy to see you back.
    I love eggs, we go through about a dozen and a half a week! I love this sort of food for breakfast 🙂

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    • Hello, EllaDee. It sounds like you know quite well what my January was like. I did not expect anything like that at the onset. Let’s hope neither of us see anything remotely similar to that bug again! I, too, love eggs and this is a great dish to have in your recipe arsenal. Sometimes I want a little more than an omelet.

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  22. I was so glad to see your name in my inbox, John. That flu-bug really took hold and wouldn’t let go–it sounds really quite dreadful. I think you picked the perfect recipe as your comeback! Its name may describe the chaos on the plate, but it actually looks like comfort food to me. I love the idea of polenta as the base! Keep resting until spring and when the big thaw comes to your neck of woods you’ll surely be happy to get outdoors and Max will be very happy to accompany you to the Farmers Markets! 🙂

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    • Thanks, Debra, for the warm welcome. Yep, that was some bug that hit me, one that I’m in no hurry to see again. This is comfort food for me, too, especially on polenta. I’ve warm memories of polenta being served to me when I was quite young and it caries a nostalgic component for me. If that’s not comfort food, I don’t know what it.

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    • Thank you so much. Yes, red peppers make a great addition, especially this time of year for us Northerners. It’s almost impossible to find a good tomato around here and the peppers more than make up for the tomatoes’ shortcomings.

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    • Thank you so much, Sylva. That was a lovely thing to say. Rest assured. I am much better now. I’ve great news! My Zia her daughter from San Marino are coming to the States for a visit. They arrive on Friday and, as of now, that is all I know. I cannot wait to see them again.

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  27. That sounds delicious. You were missed, but I assumed you were busy with real life. Sorry to hear the flu got you – I heard the vaccines were almost useless in the UK this year. Generally I’m quite lucky – I’ve always thought the virus dislikes the amount of garlic I eat, though one would imagine you get through your fare share too… Anyway, it’s good to see you back 🙂

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    • Thanks, MD. That was not the kind of real life I want to repeat again. Yeah, the vaccines were pretty much useless this year. I’ve gotten the shots for years and this was the first time they failed me — and this was a major fail! Garlic, you say? I’ll have to give that a try. 😉

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  30. Oh our dear John, it’s wonderful to have you back but make sure you take it easy for a while yet. Love dishes like these, have made shakshuka (did I spell that rigt?!!) and in Spain we have a very similar one called huevos a la flamenca – because it’s all bright and flamboyant to look at I think. Here’s my version http://chicaandaluza.com/2012/12/16/veggie-garden-eggs/ not a pretty as yours and now I fancy going to purgatory for my lunch! Take care and I love how Max “looked after” you. Ours must have built in clocks like Max – they never forget a meal time 😉

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    • You, Tanya, are one of the reasons I love blogging. Thank you so much. Your huevos a la flamenca looks fantastic. I use diced tomatoes in mine because I wanted more texture. I looked at your photo and couldn’t believe it. I would so enjoy it. The next timeI feel like a trip to Purgatory I just might make a turn and head to Spain for a little flamenca. 🙂

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  32. Glad you made it through such a rough time, CJ. I truly believe that breakfast is the most important meal of the day, and I love your simple b’fast suggestion.

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  33. So happy to hear that you’re well again, John. I also had the sore arm flu jab, and so far so good. I love the mind’s-eye pic of you being cared for by Max the nursemaid. 😀 Thanks for the recipe.I’m definitely going to use it very soon, as I’m sure hubby will love it. Take care. Sylvia

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    • Thanks, Sylvia. You’ve all given me such a warm welcome. For all the trouble he gets into — just tonight he raided the garbage again — he made up for it all while I was ill. I didn’t know he had it in him!

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  36. It was some time last week I was wondering about you, but alas, I didn’t check on you and I’m sorry I didn’t. I know how good it feels to be missed and someone lets you know while the missing is happening. But know, you were and are when your posts are spread so far apart. Sorry you were hit so hard with the flu — has been a doozy for a number of friends this year. I am delighted to hear you have clawed your way back from such a wallop. 🙂

    I have never made eggs in purgatory, but the runny yolk in the photo sure makes me want to try!

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    • Thank you, Judy. Don’t feel at all bad about any of this. Although it was nice to read an email or message, there were weeklong periods when I didn’t go near my Mac or WP. The main thing is that is all in the past and, thankfully, I’m doing very well now. 🙂

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  40. I too am glad you are fully recovered and back to blogging was wondering where you were, thought perhaps you were on a trip somewhere. Extremely cold in the Hudson Valley also think I will go make me your egg dish for dinner.

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    • Hello, Norma, and thanks for the welcome. It has been a cold Winter, hasn’t it? We’re supposed to hit 40˚ tomorrow, though. Seems like ages since it’s been so warm. Hope you get a bit of it, too. We all need a break from this weather.

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    • Thanks, Conor, and I’m glad you’re coming out of it. Gosh, I hated January! I have a couple posts in reserve, too, but I really didn’t go near my Mac or any of the social media for days at a time. I made a “nest” on the sofa and stayed there.

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  42. I was so excited to see your post on FB and now have time to read it here. I was worried about you, John, and had missed your sunny presence in both places to the point where I kept checking everywhere to see if I’d missed something! So sorry to hear that you were so sick and very glad that you are well now. I also was sick on and off for about 6 weeks during the holidays, but my three bouts of sore throat/cold/stomach virus never turned into flu. Definitely nothing to mess with, that flu. Love your hellish egg dish! 🙂 I’ve been revisiting eggs as components of a main dish, and here’s another great way to enjoy them that I haven’t tried. I’d love it even more with the harissa. Give nursemaid Max an extra pet for taking good care of you (Cinderella the cat is the nurse in our house), and stay well for the rest of the year, will ya? ~Betsy

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    • Sorry to have worried you, Betsy. You were with me, though, in a way. Early on, before things got really nasty, I filled my slow cooker with a large batch of your Spooktacular Chili. I froze it — on my back porch! — in small containers and enjoyed it for lunch/dinner on my good days. It is so good and I really hated to open that last container. I don’t know if your chili is a cure-all but it certainly didn’t hurt. Thanks!

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      • I’m thrilled to hear that my chili helped get you through. I’d like to believe it has curative powers! 🙂 I can’t imagine being able to freeze it on your back porch, wow. I think I’m going to try and make one more batch for us before the weather warms up and stays warm here..probably later this month. So glad you are feeling well now!

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  43. I am so glad to see this post and know you are ok. I’ve been worried that maybe you were trapped in a snowbank somewhere. That flu is a nasty beast. What a wonderful reentrypost! You’re out of purgatory with this wonderful recipe.

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    • Ha! Trapped in a snow bank! That was the only benefit of being ill. I didn’t do any snow removal. I did show one of the boys that live above me how to use the snow blower, though. That little session will pay dividends for years to come, I hope.
      Thanks, Angeline. It’s good to be back.

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  46. John – YOU HAVE NO IDEA !!!!!!!!!!!! I was so worried when you hadn’t posted anything in such long that I actually posted asking if anyone had heard from you. We were all worried. I’m soooo happy you’re well and back – and – as always, with a fabulous recipe for us!!

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    • So sorry to have worried you, Cecile. I’m back now, though, and feeling fine.
      I cannot believe this but it looks like I’ll be taking next week off. Sunday I learned that my cousin and Zia from San Marino are coming to the States. I don’t know what they’ve planned but I may be going to Michigan to see them both. I’ll no better at week’s end but it doesn’t look like I’ll be able to post next week. It’s always something, isn’t it?
      Again, sorry to have caused you any concern. It sure is good to be back!

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  47. So glad to see you back and to know that you’re well. I was concerned about you, and with good cause it appears. Sounds like you had a hellacious bout of the flu, and I’m happy you’ve recovered! Must have felt like you were in purgatory, so these eggs are an apt first recipe back. They sound delicious!

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  48. love that recipe! One of my favorites and you have inspired me to make it again soon soon soon. Sorry you were not feeling well. Arrrgh. Wishing you better health for the rest of the year. Agree about the flu shot–there’s never been any correlation between my getting or not getting the shot and getting or not getting the flu.

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    • This is a great dish, isn’t it? So many tasty variations, too. I bet you make a good one! I get a flu shot every year and this is the first that failed me. And what a colossal failure it was! This was one house guest I happily showed the door! 🙂

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    • Yes, Claire. I’m back and I’m so glad that I am. Thanks for the welcome. I hope you did make this for dinner. It’s a great dish, so easy to prepare and so very tasty. 🙂

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  50. Yes, we are still here and were wondering about your whereabouts. 🙂
    Dishes with funny names are usually the ones craved for, especially the simpler ones that you can dig into with a piece of bread. How true about photo taking of some foods that visually change every second. Imagine taking a photo of baklava ice cream! 😦 Good to have you back and am glued to my monitor for your next recipe! 🙂

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    • Hello, Fae. It sure is good to be back. I’ve joked with friends that I haven’t had a hot meal since I started blogging! And you’re right. Trying to snap a photo of ice cream is near impossible.

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  51. So sorry to hear that you’ve been poorly (I had something that sounds very similar and know that it knocks you out for weeks). I’m very glad to hear that you had such effective “pet therapy” though (I assume that Max is a dog!!??), and am sure that it aided your recovery. Lovely looking eggs too!

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  52. Lovely to have you back, John. I make a similar dish but it has basil in it as well. This does look like good hangover cure food. Sorry to hear you’ve been battling such a long case of the flu and I’m glad to hear Max is an excellent nurse – another string to his very full bow. I do believe man’s best friend aids us well in the healing process – they never leave our side. As for me, I know so many people who have had the worst cases of long and drawn-out flu after having a flu shot so I made a decision years ago never to get one. And I never get the flu. But then again – I don’t have to battle your climate! xx

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    • Hello, Charlie. It’s good to be back and I’ve missed reading about your family. I did read about Arabella’s hospital visit. Ouch! So glad it wasn’t any worse than it was.
      Yes, our four-legged companions do seem to know when we’re not well and jump at the chance to help us. I bet your 2 girls are excellent nurses. 🙂

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  55. Sorry you were sick, but glad to hear you are on the mend and back in the kitchen. Shakshuka! I used to cook this dish all the time when I was broke and single. I served mine atop of rice and tomato sauce and eggs were standard, but everything else was whatever is on hand. This looks delish and is timely as a meatless dish for lent!

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  57. Glad you hear you are doing better, John! This winter has been and still is a very tough one for all of us!
    I love your dish and I would love to eat it for lunch! The simplest recipes are priceless in my book! 😊

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  59. Yikes welcome back John – that sounds like you found just about the nastiest molecule that was floating around (you sure wouldn’t want to see what that baby looked like under the microscope!). Glad you’re back on your feet & that Max took good care of you.
    This sounds like a great way to beat back any bug going around but I’m thinking you might have to change the name…didn’t “they” do away with purgatory? I could be wrong but I think it’s gone now.

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    • Hello, Diane, and yes that was some monstrous bug that got me! I don’t know where it went but I pity whomever it was. I think you’re right, that Purgatory is no more. It was such a part of my religious instruction, too. I think Ill keep the name as sort of an homage to the pre-Vatican Council II church. 🙂

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  61. So glad to have you back!! Hopefully for a good while this time.
    I know you had a hard time with being sick and everything. It really was/is a terrible flu season.
    So glad you’re feeling better. Hope your projects are going well.
    This dish is great, something about eggs and tomato sauce together. My mother used to make an Indian version of this. Delicious!

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    • Well, hello, Nazneen! Thank you for the welcome and yes, it is good to be back, fit as a fiddle. Have you posted your Mother’s recipe? I’d love to give it a try. I bet it’s delicious.
      The projects will have to wait. I’ve learned that my Zia and cousin from San Marino will be visiting at week’s end. That’s about all I know but I’m sure I’ll learn more in the next day or so. I hope so!!! 🙂

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  63. I made this today for a late breakfast, early lunch. Wait! Don’t they call that brunch? It was great! Glad you are back from purgatory yourself John! 🙂

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  65. Dear John, I was so sorry to hear of your malaise during and after the holidays, it really was a bad one. Fortunately it by-passed us even though we didn’t partake in the vaccine (although I heard elsewhere as well that this year it made no difference as the virus mutated even before they launched the vaccine!). None-the/less, I am very pleased that you’re on this side of the damn thing and hopefully you’ve built up enough emmunity to ward off its relatives. It’s very nice that Max took such good care of you so you could get his breakfast every morning. 😉 Our dear bunny had an internal alarm that she used every morning at 6:15 am. To say it was annoying on Saturday and Sunday would be an understatement!
    Your dish is perfect for our chilly and snowy days. There is something so wonderfully comforting about eggs nestled in a rich tomato sauce with their delicious runny yolks. I had no idea the Italians had a version, I make shakshuka from time to time, but I haven’t in a very long time, thank you for the reminder. Next time I’ll make the Italian version and think of you.

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    • Aw, thanks, Eva. Yes, that bug really hit me hard — and a few others in my circle, too. This is the first year that the flu vaccine failed me, and did it ever. I’m just glad that it’s behind me and Spring in on the way. Well, so I’ve been told. Max really did surprise me. Normally, he’ll sleep as long as I do. Lucy is the same. The house is dead quiet until I get out of bed. Then he starts begging and she starts whistling and cackling. Sounds lovely, doesn’t it? It was Max to the rescue, though, when I wasn’t well. He really did surprise me.
      I need to make the arabic version — Shakshuka — of this dish. Tanya, “Chica”, has a great sounding version, too. I see lots of eggs with runny yolks in my future. Sounds good to me!

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  66. Hmmm. Given my obviously pristine, angelic nature (snurk! snark!! snort!!!) I shall clearly have to get busy sinning at top speed so I can be sure to spend some quality time in Purgatory eating yummy stuff like this before jetting off to my rightful place in paradise. 😉
    xo,
    K

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  67. So thrilled to see you back John! I’m so sorry you were taken down by that pesky bug. Aggravating! But on the positive side, you got another reason to give Max another hug. I make a variation of this for my son, but never gave it a name. The egg looks so good.

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  68. Hi John, I just realised that I had already enjoyed this post, but had not yet posted a comment because I had read it on the train and didn’t feel like typing on my phone. I had never heard of eggs in purgatory before, but really like the concept. Both the recipe and the name. Purgatory is one of the few words that I learned in Italian before I learned them in English. Not from this dish, but because I read a book in Italian in which the Purgatory played an important part. My e-book has an Italian-English dictionary, and I didn’t know what purgatorio meant. So I looked it up and it said purgatory. That didn’t help me one bit, so I had to resort to Google to figure it out.

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  70. I’m sorry to hear you were so ill, and am glad to see you (and your fab recipes) back online. What a sweet thing for Max to do, to bring you some of his toys. (When I read that, I saw “Awww” out loud.)

    As for this recipe…it’s that easy? I’ve heard of Eggs in Purgatory, but thought it sounded complex so I never bothered to look it up. Well, I see I’ve really been missing out. Thanks for this!

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  71. What a hero our Max is keeping you well stocked with near dry socks to pat on your forehead.
    John, these darn viruses and the like are getting so strong these days – it takes forever to shake them off. So pleased all is now well with you friend.
    Have a beautiful day.
    🙂 Mandy xo

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  72. Hello there John! I have been away for a while too and came back just recently. Glad to hear you recovered from the nasty flu! Welcome back! This dish looks absolutely delicious! Yum!

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  74. My friends certified, I’m very good at assembling this with that and creating something new which is edible. Pity I didn’t come up with such a pretty, red, hot idea of using canned tomatoes.

    Thank you for the recipe. A quick-fix indeed. But truly healthy and satisfying.

    Oh, and I love everything that is pretty, red and hot 🙂

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  75. Welcome back John, so glad to hear you are doing better. Sounds like the going was rough for a bit. I haven’t been sick but life in general has been quite busy with a new project and of course my family as well, that I feel that my posts have been scattered few and farther between. But definitley looking forward to reconnecting. The dish above I do believe would be the perfect fast food when we might be needing a lunch or supper in a pinch. Thanks so much for sharing.

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  76. Pingback: Panettone Pain Perdu and Bread Pudding | from the Bartolini kitchens

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