Eggs in Purgatorio

Hi,

The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.

1/2 pound pork bulk breakfast sausage (italian sausage would work as well)

Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.

1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper

Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.

2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper

Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.

4 eggs

Crack an egg and put one egg into each indent.

1/4 cup cheddar or jack cheese

Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.

Parsley or something green

I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.

There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.

Hugs,
Mameekosan