This is a fitting recipe to describe my life currently let me tell you. Eggs in Purgatory.
Scratch that, I realize that the egg bit makes it seem like I’m going through menopause or trying to get pregnant maybe. Neither of those things is happening.
What I meant is that work has been hell for me right now and the weekend is like purgatory before I have to go back to the hell on Monday.
Purgatory isn’t so short and oh so sweet for most people, so I suppose I should feel lucky in that regard. I mean have you read Dante’s The Diving Comedy?
Whatever purgatory you’re in right now, the good news is that this recipe is from Cook This, Not That which should help your case if you’re hoping to go up instead of down.
What you’ll need
- 1/2 cup of farro or barley
- 1/2 tablespoon of olive oil
- 2 ounces of pancetta, diced
- 1/2 medium onion, diced
- 2 cloves of garlic, mince
- 1/2 teaspoon of red pepper flakes (feel free to up the ante on this one if you enjoy spice as well)
- 1 can (28 oz) of crushed tomatoes
- salt and pepper to taste
- 8 eggs
The first step is to cook your farro or barley. To do so, follow package instructions which will most likely tell you to boil in water for x amount of time.
While x amount of time is occurring, heat the oil in a large skillet. Once the oil is hot, cook the pancetta and let it brown slightly. Next, add the onions, garlic, and pepper flakes. Cook this until the onion has softened which should take around three minutes and then throw in the tomatoes and your grains from before. Provided said grains are ready to be cooked that is.
Cook this until the tomato juices have slightly reduced. This should be about 5 minutes and once these 5 minutes are up this is your time to season with salt and pepper to your likeing.
We are now ready to cook the eggs and will do so by creating 8 large wells in the sauce. It’s going to be difficult to do this perfectly, but try your best. Our goal is to make a well that will fit an egg. Once you’ve made eight that can accommodate start cracking your eggs into each of their little wells.
Cook the eggs under low heat for about 7 minutes until they’re cooked, but still slightly runny. You can poke your eggs with a pitchfork to make them cook faster if necessary. That might earn you points down instead of up though. Choose your own adventure.
Once those eggs are cooked, you’re ready to enjoy!
Cook This, Not That recommends consuming this dish by scooping it up with some bread and I say don’t make it just any bread. Make it garlic bread!
That would be straying from the low calorie breakfast goal intended unless you incorporated the crostini from Light and Healthy. Seems like a good option here to me. Again choose your own adventure, but depending on your current state of health garlic bread could be the devil on your shoulder. Tread carefully.
This was my first experience with Eggs in Purgatory and I have to save I was not disappointed. It’s an Italian version of Huevos Rancheros which makes the list of breakfast favorites for this girl so I’m not too surprised.
It was fairly easy to make as well. I did struggle with not breaking up the egg when I tried to remove it from my pan. The picture below was the best result I could get and I recognize it’s not one of my better pictures.
I’m not a professional food photographer so if this offends you then I suggest you hire one for me.
Despite it’s looks, this was tasty and I suggest you give it a chance. It may not be beautiful but it’s got a good soul.