Gourmet Eggs in Purgatory (A Bourdain-Inspired Riff)

Gourmet Eggs in Purgatory (A Bourdain-Inspired Riff)

This takes the rustic classic and gives it an upgrade using specific, high-quality sauces, cheeses, and seasonings. It's still straightforward, letting the ingredients shine.

Yields: 1-2 servings Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients:

  • 1 tablespoon The Olive Table EVOO (Extra Virgin Olive Oil)
  • 1.5 - 2 cups Jule's Classic Spicy Tomato Sauce (enough to generously coat the bottom of your skillet)
  • 2-3 tablespoons Hellenic Farms - Sweet Red Pepper and Graviera Cheese Spread
  • 2 large fresh eggs
  • Truffliest Truffle Salt, to taste (use sparingly at first)
  • Freshly cracked black pepper (optional)
  • 2-3 tablespoons Large Shred Parmesan Cheese
  • Fresh basil or flat-leaf parsley, roughly chopped (Optional garnish)
  • Di Bruno Brothers - Parmesan & Pecorino Crostini, for serving

Equipment:

  • Small oven-safe skillet (8-10 inch cast iron or stainless steel works great)

Instructions:

  1. Warm the Sauce: Pour the Jule's Classic Spicy Tomato Sauce into your skillet. Add the tablespoon of The Olive Table EVOO. Place over medium-low heat. You're not trying to cook the sauce, just bring it to a gentle, steady simmer. Avoid boiling it hard.
  2. Enrich the Sauce: Once the sauce is simmering nicely, spoon in the Hellenic Farms Sweet Red Pepper and Graviera Cheese Spread. Gently swirl it into the tomato sauce. Let it melt in and incorporate for a minute or two. This adds a layer of creamy, sweet, cheesy complexity.
  3. Season Carefully: Carefully taste the sauce. Remember the sauce itself, the cheese spread, the truffle salt, and the Parmesan are all salty. Add a tiny pinch of the Truffliest Truffle Salt. You can always add more later, but you can't take it away. Add a grind of black pepper if you like.
  4. Make the Nests: Use the back of a spoon to create two small wells in the simmering sauce mixture. These are where your eggs will sit.
  5. Add the Eggs: Gently crack one egg directly into each well. Try not to break the yolks.
  6. Cook the Eggs: Reduce the heat to low. Cover the skillet tightly with a lid (or foil if you don't have one). Let the eggs poach gently in the sauce. This usually takes 5-10 minutes. You're looking for the egg whites to be fully set and opaque, while the yolks remain runny or jammy (cook longer if you prefer firmer yolks).
  7. Cheese & Finish: Once the eggs are cooked to your liking, remove the skillet from the heat. Immediately sprinkle the Large Shred Parmesan Cheese over the top. The residual heat will help it soften slightly.
  8. Garnish (Optional): If using, scatter the fresh chopped basil or parsley over the dish. A final, tiny drizzle of The Olive Table EVOO wouldn't hurt either, just for that extra gloss and flavour.
  9. Serve Immediately: Bring the skillet right to the table (use a trivet!). Serve hot with plenty of Di Bruno Brothers Parmesan & Pecorino Crostini on the side. The point is to break the yolks and scoop up the glorious mess of spicy, cheesy, truffled sauce and egg with those crunchy crostini.

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