From the Chef's Kitchen: Eggs in Purgatory
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular vegetarian dish comes from the kitchen of Stagioni on the South Side.
photo by chuck beard
3-4 garlic cloves, chopped
2 cans whole peeled tomatoes, pulsed with hand blender
Enough olive oil to cover
bottom of pan and garlic
Crushed red pepper, to taste
1 cup polenta (Bramata brand is available at Pennsylvania Macaroni Co. in the Strip District)
4 cups water
3 tablespoons butter
½ cup grated Parmesan
Bring water to boil and salt heavily.
Whisk in the polenta in a smooth stream. Bring to a boil and then reduce to simmer. Keep stirring every few minutes for as long as instructed on the package of polenta.
Meanwhile, brown garlic in olive oil in a large, deep pan. When brown, add tomatoes. Season with salt. Bring to a boil and reduce to a simmer for about 10-12 minutes or until tomatoes are cooked and sauce isn’t watery.
Add eggs to the sauce and cover with a tight-fitting lid. Simmer eggs in sauce for 4-5 minutes or until whites are set and yolks remain runny. Stir in butter, cheese and a couple of tablespoons of olive oil to polenta. Taste for seasoning.
Ladle polenta into warm bowls, and top with 2 eggs, grated cheese and a drizzle of olive oil.