Tuesday, February 15, 2011

Eggs in Purgatory with Salami

Eggs in Purgatory with Salami
from Food Network Magazine

2 Tablespoons Extra-Virgin Olive Oil
4 Ounces Deli-Sliced Salami, Roughly Chopped
1 Medium Onion, Halved and Thinly Sliced
1 Yellow Bell Pepper, Thinly Sliced
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic Powder
1 Cup Tomato Puree or Marinara Sauce
8 Large Eggs
2 Tablespoons Grated Parmesan Cheese

Heat olive oil in a large skillet over high heat.  Add salami, onion, peppers, red pepper flakes and garlic powder.  Cook, stirring until salami starts to brown, about 5 minutes.  Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes.  Reduce the heat to medium, make 4 indentations in the pepper mixture for the eggs.  Break 2 eggs into a small bowl, then pour both into one of the indentations.  Repeat with remaining eggs.  Sprinkle the grated cheese.  Cover and cook until the whites are set and the yokes are cooked to desired doneness.  Serve with bread.

Pay no attention to that ugly picture up there!  I blame the bad lighting.   Anyway, this dish was amazing.  My mouth is watering right now just thinking about it.  I usually stay away from making things that I don't know how to correctly pronounce and/or have never heard of, but the ingredients felt pretty safe and this was very simple to make and it came together in about a half an hour.  Feeling fancy?  Fresh herbs would have been awesome.  Feel like stretching the dish?  Serve with a pound of linguine.  Perfect for a weeknight meal!

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