This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.
I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.
Eggs in Purgatory Indian-style
A KitchenInspirations Original Recipe
Serves 2
Ingredients:
- 90 g onions, diced
- 15 mL EVOO
- 2 g garam masala
- 2.5 g cumin
- 1.5 g meat masala
- 5 g curry powder
- 250 mL passata
- 125 mL water
- 3 g freshly grated ginger
- 5 mL roasted, puréed garlic
- 230 g frozen vegetables, defrosted and drained
- 50 g grilled peppers, diced
- 2 g fresh Cilantro, minced
- Salt and pepper to taste
- 2 eggs
Directions:
- Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
- Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
- Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.
I’ve heard of this dish, but have never tried it. Your version looks fantastic!
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I made this last night for dinner. I made it without the ginger because it’s the only thing that was missing from my on-hand stash. It was perfect! GREG
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Thanks Greg, reading your comment out an ear to ear smile on my face. Thank you for letting me know.
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This would definitely be an excellent meatless meal for Lent (though Katie said the pope lifted the restriction!). Stay well!! xo
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Thanks Liz, definitely makes a great dish.
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YUM. I’ve done a red version and a green version, but never an Indian version! I’m loving this! Glad you were able to fly back. Stay healthy.
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I’d love to see a green version Mimi, my mind is racing on the variations!
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I’m remembering spinach, chile peppers, and cilantro.
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Eva, I’m so happy you’ve managed to finish your stay in Spain in a calm way and came back smoothly without cancellations. I loved reading your Spain-inspired recipes and restaurant reviews! We were in Portugal (a long weekend only) just when you were going back from Spain and we loved (as always) the sunny warm weather so early in March, eat great fish, octopus (I’m and addict!), drink good and cheap wine…. we also plan to go back at latest next year, or if we are able to, during late autumn, if everything goes back to normal….
A very interesting recipe! I’ve never had eggs in purgatory, it sounds delicious too! I love all the egg dishes (even the overly sweet tamagoyaki if I stumble upon one in Japan).
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Thank you Sissi, I too am had we made it back home so easily. If you get to Spain next year, we should try to meet up. I love egg dishes too including tamagoyaki, but I often leave the sugar out!
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Interesting “exotic” take on Eggs in Purgatory. I’ve been experimenting with adding a pinch of spice to my dishes, too. In particular tumeric and more recently garam marsala. PS: I’m also a David Rocco fan. His Dolce Vita series was brilliant.
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Thank you Frank, l. I met David a couple of years ago when I cooked for him for a demonstration, he is exactly as lovely in person as he is on TV!
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