I recently made Ina Garten's "easy eggs in purgatory" recipe, which is her spin on shakshuka.
The quick dish features store-bought Arrabbiata sauce, fresh herbs, and Pecorino cheese.
Garten's dish was super comforting and delicious, and I'd happily make it for any meal of the day.
I love trying Ina Garten's new recipes, especially when it comes to breakfast.
I've been slowly making my way through Garten's breakfast recipes, trying everything from her cheesy scrambled eggs cacio e pepe to her delightful blueberry-ricotta breakfast cake. I've even been ranking them.
Many of Garten's breakfast recipes work for any meal of the day, which is very much intentional.
"Breakfast for dinner has become a bit of a tradition at my house, whether serving friends or just Jeffrey and me," Garten wrote in "Go-To Dinners," her most recent cookbook. "I love breakfast food, but who has the time or energy to prepare a big meal in the morning? As an evening meal, though, it's cozy and satisfying."
I'm a huge proponent of breakfast for dinner, so I couldn't wait to whip up her newest creation.
Garten's new "easy eggs in purgatory" recipe was inspired by Missy Robbins, a legendary Brooklyn chef.
Robbins is the owner of Lilia and Misi, two NYC Italian restaurants that are both very beloved — and very hard to get a reservation at.
Garten brings some of their magic to her cookbook with "easy eggs in purgatory," a dish she said was inspired by one of Robbins' recipes — but with an accessible store-bought twist.
It was time to get cookin'.
Garten's recipe features store-bought Arrabbiata sauce, as well as fresh herbs and cheese.
To make Garten's easy eggs in purgatory for two, you'll need:
4 extra-large eggs
1 24-ounce jar of Rao's Arrabbiata sauce
1 cup yellow onions, thinly sliced
1 garlic clove, minced
1 sprig fresh rosemary
1 tablespoon freshly-grated Italian Pecorino cheese
1 ½ teaspoons fresh parsley, minced
⅛ teaspoon crushed red-pepper flakes
2-4 slices toasted country bread, for serving
First, I quickly prepped my ingredients.
I sliced my onion and minced the garlic and fresh parsley so they'd be ready once I started cooking.
Then I heated one tablespoon of olive oil in a medium-sized sauté pan and added my onions.
Garten recommends using a 10-inch sauté pan for this recipe.
I let my onions cook over medium-low heat for about six minutes, making sure to stir them occasionally.
Garten says you'll know the onions are ready once they're tender and starting to brown.
I threw in the garlic and let it cook for one minute before adding the Arrabbiata sauce.
Garten wanted the recipes in "Go-To Dinners" to be a breeze, and she featured many store-bought ingredients in her dishes (including this deliciously simple pecan pie).
I then added the rosemary and red-pepper flakes and brought my stove to a simmer.
I let the sauce cook over medium-low heat for five minutes, removing the rosemary sprig once it was ready.
While the sauce was simmering, I prepped my eggs.
Before adding the eggs to the pan, Garten says you should crack each one into a small, four-inch bowl. This will help transfer the egg to the pan without (hopefully) breaking the yolk.
Since you want the eggs to all cook at the same time, I'd recommend prepping all four eggs in their own bowls if you have enough.
I slid the first egg into my pan, being careful not to break the yolk.
My dad had the idea to use a spatula to help us get the egg into its rightful place in the pan, as demonstrated in the picture above.
Garten says you can also use the edge of your bowl to make a slight indentation in the sauce as you pour the egg in, but my bowls were a little too big for this method.
I then added the rest of my eggs, making sure to place them on opposite sides of the pan.
Garten says you should then cover the pan tightly and let the eggs cook over medium-low heat for about four to six minutes, until the egg whites are set but the yolks are still runny.
While the eggs were cooking, I toasted my bread.
It was almost time to dig in!
Once my eggs were ready, I sprinkled the Pecorino cheese and parsley on top.
I also added some sea salt and freshly-ground black pepper.
Then I covered the pan again to finish the eggs.
Garten says you should let the eggs cook for one more minute after seasoning them.
My easy eggs in purgatory were ready! And they looked stunning in the pan.
The deep-scarlet base, with punches of brightness from the parsley and yolks, made for a beautiful centerpiece.
While the recipe is extremely straightforward, this dish definitely looks like you put in a lot of work.
Garten's easy eggs in purgatory are the perfect comfort meal for breakfast, lunch, or dinner.
I'll be the first to admit when I don't nail a recipe the first time, and I definitely overcooked the eggs a bit when I tested this dish. My eggs were likely much smaller than Garten's and didn't need more than four minutes in the pan — if not less. Make sure to keep a close eye on them when you're trying this at home.
But Garten's dish was still delicious, and I absolutely loved her sauce. The Arrabbiata added a nice kick of heat to each bite, while the Pecorino cheese provided some satisfying saltiness. I'm a huge shakshuka fan, and Garten's sauce was right up there with many I've tasted in restaurants (and cost way less).
I'm always craving something warm and comforting when summer fades into fall, and I know I'll be making this dish all autumn long.
Read the original article on Insider