SUNSHINE IN HADES
There must be a variation of eggs poached in spicy tomato sauce in every culture of every nation, in every region of every household. Shakshouka from the Middle East is one; as is Huevas Rancheros from Mexico. But it’s Sole in Hades (or, ‘Sunshine in Hades’) that immediately springs to mind and answers to my Italian heritage…as well as my hunger. It goes by many names—Uova al Pomodoro, Uova in Purgatori, or more commonly, Eggs in Purgatory—but I only know this piatto contadina as Sunshine in Hades; that’s what my Mum Mum Mary called it, as do I.
PREP TIME: 30 Minutes
Makes 2 Servings
INGREDIENTS
2 Tbs – Extra Virgin Olive Oil
3 – 4 Large Cloves – Garlic, Peeled and Minced
1 ½ Tsp – Crushed Red Pepper
2 Tbs – Double Concentrate Tomato Paste
1 (15 Oz) Can – Tomato Sauce
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
½ Cup – Low Sodium Chicken Broth
4 Large or Jumbo Eggs
Salt and Pepper to Taste
THE NITTY GRITTY
Preheat oven broiler at high with rack about 6 inches from flame.
In a 10” oven safe pan, heat oil at medium high. Add garlic and red pepper; cook till garlic is aromatic. Add tomato paste; stirring continuously to cook out rawness (about 1 minute). Add tomato sauce and chicken broth, season with salt and pepper; stir till combined. Cook covered for 10 – 12 minutes or till sauce reduces and thickens.
For shell-free enjoyment, crack each egg individually into a small bowl before adding to sauce. Add each egg apart from each other; season with salt and pepper.
Place pan under broiler for about roughly 2 minutes or till eggs are set with a slight jiggle. Garnish with shredded or grated Pecorino Romano cheese, chopped fresh herbs or scallions.
Serve with broiled, buttered slices of Italian bread to sop up all that deliciousness.
I love going with a simple side; mixed greens with a citrusy vinaigrette…broccoli rabe sautéed in garlic and olive oil or even spaghetti aglio e olio.
FEBRUARY 6, 2019
