Pantry Eggs in Purgatory

Typically, eggs in purgatory is eggs poached in a spicy tomato sauce—the red-hot cauldron being punishment for whatever sins the eggs have committed during their time in the carton, I guess. The method, which closely resembles shakshuka, will work with any pan sauce you feel like throwing together, as long as there’s enough liquid to make sure things get steamy. For a weeknight dinner, a can of beans adds protein, fiber, and creaminess, and the parsley salad is not only a resourceful way to use up herbs, but also adds some nice cold/hot, fresh/saucy contrast to the dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Parsley Spin It This would work with basil instead of parsley, or any salad greens you like At Home Garlic Onion Olive oil Salt and pepper Red pepper flakes Tomato paste Canned chickpeas Eggs Lemon Toasted sesame seeds Spin It Harissa can replace the tomato paste (omit the red pepper flakes) Cannellini or baby lima beans could replace the chickpeas Any crunchy seeds, like sunflower seeds or even poppy seeds, can be substituted for the sesame seeds Green Team A salad with Big-Batch Vinaigrette (this page) goes nicely on the side, along with some bread for soaking up all the saucy juices.

Step 2

Slice the garlic cloves and finely chop the onion. Heat 3 tablespoons oil in a large (10-inch) skillet over medium, then add the garlic and onion and stir to combine. Season with salt, black pepper, and red pepper flakes and cook, stirring occasionally, until the onion is translucent and browned around the edges, about 5 minutes. Add the tomato paste and stir to coat, then cook until it has darkened a shade or two, 1 minute. Meanwhile, drain and rinse chickpeas. Add them to the skillet and season with salt. Pour in 1 cup water and bring to a simmer, stirring.

Step 3

Add the eggs to the pan, one by one, spacing them out around the edge (try to fit 5 eggs around outer edge and put the sixth in the center). Season the eggs with salt. Reduce heat to low, cover the pan, and cook 4 minutes for runny yolks.

Step 4

While eggs are cooking, roughly chop the parsley and place it in a medium bowl. Halve the lemon and squeeze its juice over the parsley, then season with salt and black pepper and toss to coat. Add the remaining 1 tablespoon oil and sesame seeds; toss gently together.

Step 5

Spoon the eggs and sauce onto plates and top with parsley salad.