Eggs in Purgatory EntréeVegetarianCabernet Franc “The spicy red sauce pairs great with the Cab Franc, which has a bold beginning but finishes smooth on the back end, much like the spice of the red sauce is balanced by the richness of the eggs. You can enjoy this as is or use a baguette to sop up the sauce.” Cecil Jaquess, member since 2011 Serves: 6 Ingredients: 1/2 yellow onion, diced 5-7 cloves garlic, minced 28-ounce can crushed tomatoes 1/4 cup AVV olive oil 1/2 tsp dried oregano 1/2 cup fresh cut basil 1/2 tsp black pepper 1/4 tsp salt Red pepper flakes, to taste 6 eggs Optional baguette or parmesan basket Method of Preparation: Spicy Red Sauce: Heat olive oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add crushed tomatoes, basil, oregano, red pepper flakes, salt and pepper. Reduce heat and simmer for 20 minutes, stirring occasionally. Using a spoon, clear away small areas of sauce to add each egg, then cover the pan to poach the eggs. Once the eggs are poached, serve immediately. If left in the sauce too long the eggs will continue to cook and cause the yokes to harden. Serve as a stand-alone dish, or with the optional baguette or parmesan basket. Optional Parmesan Basket: Turn a drinking glass, jelly jar or small bowl upside down and spray the outside with cooking spray, so the cheese doesn’t stick. Heat a non-stick skillet over medium heat, then sprinkle 1/3 cup shredded parmesan cheese into a thin, even circle in the pan. Let it cook for 1 to 2 minutes, or until the cheese bubbles and turns golden brown on the bottom and the edges begin to crisp. Using a spatula, remove the parmesan from the pan, pause 5 to 10 seconds to let it cool slightly, then drape the warm cheese over your upside-down glass, using a paper towel to gently press and mold the cheese into a basket shape. Let the cheese cool until it hardens and holds its shape, about 2 to 3 minutes, before carefully lifting it off the mold.
