Eggs Fra Diavolo

Eggs Fra Diavolo

Such eggs in purgatory have never existed before! cooked hard-boiled eggs finished with a fiery fra Diavolo sauce after being crisped up in superb extra virgin olive oil! Simply add a piece of your preferred Italian crusty bread or pita to make this dish ideal for brunch or evening. Imagine this as an Egyptianized version of eggs fra Diavolo! (And below, I’ve also given the choice of traditional eggs in purgatory.)

A unique take on the traditional eggs in paradise!
Eggs in Purgatory, also known as love in Purgatorio, is a traditional southern Italian dish. Italian eggs in purgatory are essentially soft poached eggs cooked in a hearty tomato, onion, and garlic sauce until the whites are nicely done but the yolks are still a little runny and creamy. This preparation is similar to Middle Eastern shakshuka. The tomato sauce is definitely hot and is spiced with Italian herbs, with the exception of eggs in purgatory.

I discovered that the classic eggs in purgatory, like many Italian and Mediterranean dishes, originated as a method to use up leftovers. Frequently, the eggs are cooked in extra spaghetti sauce from yesterday night’s supper. What a tasty and affordable way to prepare a filling, protein-rich dinner!

This saucy egg dish is a perfect match for fra Diavolo sauce, one of my favorite spicy Italian sauces. But I used cooked boiling eggs rather than soft and runny eggs! (You may remember the fried eggs from my popular Tiktok.) The same as in this recipe for Egyptian eggs, I cooked hardboiled eggs in a little extra virgin olive oil until the whites were crispy and golden brown, then I dipped them in the hot, boiling fra Diavolo sauce! Add some Italian bread or even pita to sop up the sauce, as I do in the video below!

In purgatory, serve your eggs with fra Diavolo sauce.
This recipe for saucy eggs calls for 6 eggs and a fiery tomato sauce. You may adjust the level of heat to your preference. The sauce’s components and remarks are listed below:

  • virgin extra olive oil
    One medium yellow or red onion, diced.
    Five fresh garlic cloves, minced (I don’t advocate using garlic powder or already minced garlic, as they won’t have the same flavor).
  • One or two little spicy peppers that are fresh from the chile of your choosing. Although I chose habanero peppers since they are really hot, you may also use other types.
  • Halal salt
  • Diced Fire-Roasted Tomatoes: One 15-ounce can of diced tomatoes; I prefer using fire-roasted tomatoes in this recipe since they do provide an additional taste dimension. If you like, you may also use fresh chopped tomatoes (you may need about 6 ripe Roma tomatoes).
  • Tomato paste: A quarter cup of tomato paste will give this dish more flavor and depth. Even if you want to use fresh tomatoes, tomato paste is still required.
  • Oregano, dried: around 2 teaspoons
  • Aleppo pepper or dried red pepper flakes: The heat level may be increased by 1 to 2 tablespoons of red pepper flakes, so taste and adjust as necessary (or omit). Aleppo pepper has a mild heat but will still give you a jolt.
  • Basil or parsley as a final fresh herb

How to prepare this dish for “eggs in purgatory” or “eggs fra Diavolo”
Here are the detailed instructions for making this dish for my friends that prefer to see things. You may jump forward to the recipe below that is print-friendly if you don’t need the pictures.

Get the eggs ready. A few teaspoons of excellent extra virgin olive oil should be heated in a 10-inch pan until it shimmers. Add the hardboiled eggs and cook until the whites are crisp and golden brown (you should use a splatter guard for your safety). Take out the eggs and place them on a dish or bowl for the time being.

Produce the hot tomato sauce. Add the hot chile, onions, and garlic to the same skillet (or jalapenos). Cook for a few minutes, stirring occasionally, over medium heat, until aromatic. Tomato paste, chopped fire-roasted tomatoes, and a tiny quantity of water (maybe a quarter cup) should all be added. Add a generous pinch of salt, two tablespoons of dried oregano, and a few dry red pepper flakes to the dish to season (the red pepper flakes are optional, and if the mixture is already spicy to your liking, you can leave them out). This combination should be heated until it boils, then it should be simmered for about 10 minutes.

Immerse the eggs in the hot sauce! Add the eggs and let them reheat through in the sauce.
Serve your fiery eggs in purgatory with some fine Italian bread or your preferred flatbread (I used pita).

Classic eggs are an option in purgatory.
The original method of making this dish would not involve using boiled or fried eggs. As an alternative, you might prepare the hot tomato sauce, let it boil for 10 to 15 minutes, then crack 6 raw eggs into the sauce. The eggs should next be cooked until the yolks are creamy and slightly runny and the whites are set. (For tips, go to my shakshuka recipe.)

Storage and leftovers
For up to three days, you may keep leftover eggs in tomato sauce in the refrigerator. The eggs and sauce should be allowed to completely cool before being transferred to a glass container with a tight-fitting cover and kept in the refrigerator. If the sauce is too dry, warm it over medium heat while adding a little liquid.

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