Eggs in Purgatory: Revisited

I posted the recipe for this more than a year ago here under a fancy-schmancy name that stuck to no one’s subconscious and so now I’m back with the Catholic-creep: Eggs in Purgatory, an easy-to-cook dish comprised of fresh tomato sauce, as many eggs as eaters- and whatever else is in your fridge and maybe in danger of going off. E. in P. is perhaps the safest way to try your hand at experimental cooking. I have never successfully messed this dish up (even the time I added leftover spaghetti in a short-lived bout of madness), which is pretty encouraging for playing “Pantry Surprise.”

FYI Pantry Surprise is a game I made (otherwise potentially upsetting life situations become entertainment if you term them a “game”- something I learned as a kid from A Tree Grows in Brooklyn) where you take stock of the little and often very random left in your fridge and pantry, and attempt to create a meal in spite of all odds and all your misgivings. If it really doesn’t work, it’s good to always keep a shaker of Parmesan on hand, so you can drown your mistake until it is tricked into getting tasty or at least real cheesy and you can pretend that’s all it ever was. If you are vegan, I am not sure what to suggest, but I will say you may want to throw yourself less enthusiastically into Pantry Surprise, because in the beginning while you’re still learning how food combos work, you might just end up going hungry a whole bunch…

Anyway: Raid your pantry for your own purgatory. Always start with olive oil, diced garlic, and chopped onion. Chop and dice whatever fresh veg and throw it in there. Make yourself a pile of whatever in a pan, then either chop tomatoes and transfer them in with all their oozings and juices alongside plus a splash of water OR cheatsheet it and pour in some jarred tomato sauce. Either way you’re golden.

As you can see from the recipe linked above, the last step is putting the pan under the broiler to set the egg whites.

As you can see from the recipe linked above, the last step is putting the pan under the broiler to set the egg whites.

The flavoring is also up to you! Again, it can often depend on whatever you find hiding in the back corners of your kitchen cabinets. I often go for a mix of Italian herbs because jars of dried oregano and basil are pretty standard pantry items. I just made this in Gary’s small but refreshingly spotless and white kitchen- from which I instead used just a tad of minced canned chipotle peppers (SO intense, just add in the tiniest bit at a time!) and some shakes of Cajun seasoning, to taste.

Gorgeous, right?

Gorgeous, right?

I also tossed in a can of black beans for an extra protein kick- that also went well with the Mexican-y type flavor deal this batch had going on. Served up the two plates with a side of chopped potatoes fried with PAM and sprinkled with salt, black pepper, and Cajun seasoning.

Andddddddd for estimated total meal cost and calories, refer to the original post! If you substitute certain other ingredients in or out, make sure you follow accordingly with adding or subtracting their calories.

Questions? Comments? Please leave any feedback below this post!

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