Eggs in Purgatory with Patagonia Provisions
Photo courtesy of Patagonia Provisions.
This purgatory is so tasty you don’t mind the stay. Eggs are the star of this dish, layered over bursting tomatoes, onions, and herbs. Many cultures have their own variation of Eggs in Purgatory, adding whatever local ingredients are on hand. I added a packet of the Patagonia Provisions Spicy Red Bean Chili to add depth and heat, as well as make the portions more substantial. Dealer’s choice on the tomatoes!
INGREDIENTS
1 pouch Patagonia Provisions Spicy Red Bean Chili
2 tbsp. olive oil
1/4 cup yellow onion, chopped
1 red bell pepper, chopped
3 cloves of garlic, minced (more or less)
1 can of diced tomatoes
1/3 cup veggie broth
4-5 eggs
freshly crushed pepper
salt
3 tsp smoked paprika
1/2 tbsp. cumin
lime
cotija cheese, grated
cilantro, chopped
INSTRUCTIONS
In a large pot, heat up olive oil. Add onions and red bell peppers- they should sizzle when they hit the pan. Season with salt and pepper.
Sauté vegetables until translucent, about 5-6 minutes over medium heat. Add garlic and cook until fragrant.
Add 2 cups of water. When it is boiling, add the packet of Patagonia Provisions Spicy Red Bean Chili. Cover and let the contents boil for 5 minutes.
Reduce heat to medium-low. Throw in salt, pepper, smoked paprika, and cumin. Add an entire can of diced tomatoes with the juice and let it simmer for 8-10 minutes.
Add vegetable broth, adjust accordingly. This hot liquid will cook the eggs. The consistency must be thick enough to hold the dimple for the eggs. Sauce should be bubbling slowly.
Moving quickly, use the bottom of one egg to create an impression in the mixture and crack a different egg to then drop into that mold. Egg and yolk should be cradled by sauce.
Repeat with additional eggs. Cover pot and let the dish simmer for 4-6 minutes. Eggs should be cooked but the yolk still soft.
Finish off with a squeeze of lime. Cotija cheese and cilantro to top. Enjoy!
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