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Poached Eggs in Purgatory

HG Cooks

Poached Eggs in Purgatory

Recipe by Eat With Us

If you're struggling to find new ways to liven up your weekend meals, you're not alone. This recipe from Eat With Us, a new cookbook by Toronto natives Philip Lago and Mystique Mattai, puts a fresh spin on the classic Italian dish uova in purgatorio. Replacing traditional tomato sauce with lemon-zested yogurt, spicy jalapeño and smokey chili sauces really kicks this dish up to a new level of delicious. Perfect for dunking your toast into, it'll quickly become a mouthwatering addition to your brunch roster.

Serves 4

Ingredients

For zesty yogurt:

  • 1 cup Greek yogurt

  • 2 cloves garlic, minced

  • 2 tbsp chopped dill

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest

  • Salt + pepper

For spicy green sauce:

  • 2 jalapeño peppers, diced
  • 2 cloves garlic, chopped

  • 2 tbsp chopped parsley

  • 1 tbsp chopped mint

  • 2 tbsp olive oil

  • 1 tbsp cider vinegar

  • Salt + pepper

For spicy red sauce:

  • ¼ cup butter

  • 1 tsp chili powder

  • ½ tsp smoked paprika, plus additional for serving

  • ½ tsp ground cumin

For eggs and assembly:

  • 1 tbsp light-flavoured vinegar

  • 4 fresh eggs

  • 1 jalapeño pepper, thinly sliced

  • 4 slices of toast, for serving

Instructions

Make the Zesty Yogurt

  •  In a small mixing bowl, whisk the yogurt, garlic, dil, lemon juice and zest to combine. Season with salt and pepper to taste. Place in the fridge until serving

Make the Spicy Green Sauce

  • Place the jalapeños, garlic, parsley, mint, oil and cider vinegar in a small food processor or blender and blend until vibrant green and smooth. Season with salt and pepper to taste, and set aside.

Make the Spicy Red Sauce

  • Place a skillet on low heat and melt the butter with the chlli powder, paprika and cumin. Keep warm on very low heat until serving.

Poach the Eggs

  • Fill a large saucepan or deep skillet two-thirds full of water and bring to a boil, then lower to a simmer and cover. Remove the lid from the simmering water and add the light vinegar. Crack the eggs into the simmering water. Cook for 4 minutes for a soft yolk. With a slotted spoon, remove the eggs and place on a paper towel to remove excess water. Trim any loose egg whites and discard.

Assemble and Serve

  • Spread a bed of yogurt on each plate and top with a poached egg. Spoon the spicy green sauce on one side of the yogurt and the spicy red sauce on the other side. Sprinkle a few jalapeño slices on top and serve with buttered toast.

  • Serve in one large or smaller individual bowls.

Tip: For a firmer, more uniform white when poaching, crack each egg into a mesh sieve. Drain the most liquid part of the whites, leaving the thicker whites, before transferring to ramekins.

 

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