(How many of you just felt like you were 10 years old again reading that title? That was my intention, folks, but we'll get to that in a minute.)
But this isn't going to be a post about foods that play chameleon and blend into their surroundings. And it's not going to be about weather, though I have no problem admitting that my father has passed on his love of all things related to weather news. What it is about is a kitchen epiphany. A "Why-didn't-I-think-of-that-before?" combination of flavors that left me
I present to you eggs in Purgatory: eggs cooked in a rich simmering tomato sauce to over easy perfection. This isn't the first unconventional use of eggs in a savory dish (i.e. breakfast pizza), and with the success I'm having, it certainly won't be the last.
I couldn't resist puncturing that gooey yolk and mixing it with the sauce, coating all of the soft noodles. I can't quite put my finger on it, but the egg kicked up the flavor of that sauce ten-fold! It was so different and yet so familiar and comforting. Fantastic! Delicious! More, please! Dare I say heavenly? Oh yeah, I just went there. You should know by now that bad jokes and delicious foods are this blog's foundations.
This makes a great Friday in Lent meal for those of your observing, by the way. So, have a fantastic weekend, enjoy the weather, NCAA tournament (go Pitt!), and whatever else gives you jollies!
Eggs in Purgatory
Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese. Serve over pasta (optional) and enjoy!