Devilishly Delicious Eggs

What did an egg ever do to deserve “purgatory?” It never even had the chance to hatch into a chicken to fowl foul the barnyard! I saw a recipe called “Eggs in Purgatory” and had to investigate. I’m sure there is some kind of metaphor in the name, but I didn’t pay attention in Sunday school. It seems to be just eggs poached (or according to some recipes baked) in tomato sauce. You can find a basic recipe here, but for Heaven’s sake turn off the sound before you click that link!

Y’all know I don’t follow recipes, don’t you?

I decided that I wanted the eggs Texas style (instead of Italian); I wanted the sauce chunky; and I wanted to use up some T-bone steak I had in the refrigerator. I refrained from using bacon, although I think that bacon and eggs should get married, don’t you?

Here’s what I did to make an alternate version of Eggs in Purgatory, which serves two people with no leftovers. I don’t know what to call it … Eggs in H.E. double matchsticks?:

INGREDIENTS:

• 2 tablespoons olive oil (but I would rather have used bacon grease)
• 1 clove garlic, minced
• A handful of chopped bell pepper (approximately 2 tablespoons to normal people)
• A double handful or so of chopped onions (perhaps 4 tablespoons)
• salt and pepper to taste
• 1 Tablespoon of chili powder (I actually use a measuring spoon for this, because it is foolish to measure that in your hands, and Momma didn’t raise a fool.)
• About a cup of sliced, cooked steak. You could use any leftover meat.
• 1 can of stewed tomatoes
• 2 innocent, unborn baby chicks (eggs). If your skillet is big enough, you can murder more.
• 1/2 cup of sharp cheddar

HOW TO SEND THE CHICKS TO H.E. double matchsticks:

1. Heat the oil in the skillet, and add garlic, onions, and bell peppers. Saute those at least until the onion begins to turn opaque. I cook it until it turns a golden color.
2. Add the cooked meat, and let it heat for a minute or two (stirring it, unless you like it burned).
3. Add salt, pepper, and chili powder, and stir it well.
4. Add the can of stewed tomatoes (I also threw in about half a can of water).
5. Let that mixture simmer for ten minutes or so on low to medium heat. You can actually cook it a lot longer, if your husband has errands and isn’t coming home from work on time.
6. Break the eggs into individual bowls or custard cups (so you can be sure to pick out any shell that might accidentally get into the mix). Slide them on top of your simmering sauce.
7. Put the lid on the skillet and let the eggs cook. Most recipes seem to say 3-4 minutes, but that leaves you with a runny egg. Mr. Tucker and I like our eggs fully cooked, so it took a bit longer. I didn’t count it for you, because if you have the sense God gave a goose, then you know when an egg is cooked.
8. Moments before removing the skillet from the heat, sprinkle it with the cheddar cheese. Serve it over tortillas (or bread if you prefer) with a side of guacamole.

Have y’all ever cooked Eggs in Purgatory before? I had never thought to cook eggs in tomato sauce, but I often add picante sauce to scrambled eggs, so I thought it might work. I was surprised with how tasty it was. Mr. Tucker told me I could keep this recipe in my repertoire, and he pronounced it, “Devilishly delicious.”

Other posts you might enjoy:

1. It’s NOT “Breakfast!”
2. Ersatz Chorizo
3. Mamaw Didn’t Make Bread Pudding With A Hacksaw
4. Foiled Again
5. Potato Chowder. Good Comfort Food.

Tagged as: humor, in the kitchen, recipes