As a final hoorah to summer I stewed up the very last of the ripe tomatoes from the garden. Next week - Venison!
Eggs in purgatory is a dish that is so easy and popular that its origins are fuzzy - everyone wants a piece of it. The Italians lay a serious claim. So does Mississippi. So does The Middle East where the dish is called shakshuka. Honestly, who cares where it comes from? It’s a dish of eggs poached in a flavorful tomato sauce - an incredibly delicious dish no matter where you cook and eat it. It’s also a terrific way to use up your heart-of-tomato-season tomatoes.
Eggs in Purgatory
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
3 pounds ripe tomatoes, cored and chopped
1/2 small fresh hot chile, finely chopped
1 teaspoon ground coriander
3/4 teaspoon ground cumin
4 large eggs
Fresh cilantro leaves for garnish
Fresh bread for serving
Heat the oil in a large heavy skillet or sauté pan over medium high heat until hot, then stir in the onion, garlic 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onion is golden, 6 to 8 minutes. Stir in the tomatoes, chile, coriander, and cumin. Simmer the sauce, uncovered, until the tomatoes are very tender and falling apart and the sauce is slightly thickened. Make 4 divots in the sauce and crack an egg into each. Cover the skillet and reduce the heat to very low. Let the eggs cook, covered, until the whites are set and the yolks are still runny, about 4 minutes. Sprinkle the dish with the cilantro and serve with the bread.