Eggs in Purgatorio

My take on Eggs in Purgatory with a Spanish twist is a Round 2 Recipe (R2R) made with leftover Gazpacho with Roasted Peppers & Shrimp and Grilled Pineapple Mango Salsa Cooking for one requires creativity. I enjoy leftovers for a day or so, but past that, I’m ready to for a bit of a change. The challenge and fun of R2Rs is matching the leftover’s flavor profile with the new dish to make the old new. I think my slow simmered tomato sauce for Eggs in Purgatorio is satisfyingly zesty and great for a hearty brunch. In a crunch for time, make the sauce a day or two before, for a stress-free quick meal. Be sure to serve this dish with tortillas or crusty bread to sop up every bit of this flavor filled sauce. It’s a party in your mouth for brunch, lunch or breakfast for dinner!

Peace & Java



 

Prep Time: 20 min         Cook Time: 55-60 min                  Difficulty:  Moderate     Servings:  4                               Serving Size: 1/2 cup      Yield: about 2 cups

 


 

INGREDIENTS: 

1-2 cups Gazpacho with Roasted Peppers and Shrimp

1 small onion, chopped, about 1 cup

1/2 cup diced tomatoes with chili

1/2 cup red, yellow or orange sweet peppers chopped

1/2 cup Pineapple Mango Salsa

1 stalk celery, chopped, about 1/4 cup

1/4 cup pickled jalapeno, chopped

1/4 cup Habanero tequila, optional

4 cloves garlic, minced

2 tablepsoons basil, roughtly chopped

2 tablespoons parsely, roughly chopped

1 tablespoon olive oil

2 teaspoons cumin

1 teaspoon chili powder

kosher salt, to taste

freshly ground black pepper to taste

1-2 eggs

2 turkey sausage chopped, about 1/4 cup

1/4 shrimp chopped

 

 

DIRECTIONS: 

1. Heat olive oil in a cast iron skillet. Add onions, peppers and celery to the heated pan. Saute over medium high heat for 8-10 minutes until lightly browned.

2. Add garlic and jalapeno to skillet, stir to combine. Season with salt and pepper and cook about 5 minutes.

3. Stir in gazpacho, diced tomatoes, salsa, cumin and chili powder. Cover skillet and bring to a boil. Once the mixture boils, stir in tequila if using return heat to medium, cover and let simmer for 35-40 minutes until mixture is  thickened to a chunky sauce. Remove from heat.

4. Spray a small cast iron skillet with non-stick cooking spray. Add the turkey sausage and shrimp to the pan, cook until warm. Add 1/2 – 1 cup of  the tomato sauce to the pan. Stir to combine with shrimp and turkey. Make a well in the mixture. Crack egg(s) and gently drop into simmer sauce. Season egg with a pinch of salt and pepper. Tent the pan with foil and let cook 6-8 minutes until the whites set.

5. Cut a medium to large tortilla into 8 slices, using a pizza cutter or sharp knife. Season to taste with salt pepper, cumin and chili powder. Crisp the tortillas in a toaster oven or oven at 350  for 4-5 minutes.

6. Serve the Eggs in Purgatory in the skillet with the crisp tortillas chips.

 

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Notes, Tips & Tricks: Not a fan of egg dishes? Use the sauce for pasta or as a base for a Spanish inspired Sloppy Joe!

To make your own spicy tequila, pour a 750 ml of white or gold tequila into a large mason jar or covered container. Add 4-5 cleaned and quartered habaneros or jalapeno (with seeds and ribs for super spicy) to the jar and cover with lid. Let the mixture steep for 1-2 weeks shaking occasionally. Once ready to use, strain the seeds and peppers. Return your spiced booze to a labeled container and enjoy in your fav cocktails.

Substitute your favorite protein for the turkey sausage or shrimp. Use ground turkey, chicken sausage or even tofu. Whatever floats your boat!

Think Ahead: If you add the shrimp to the gazpacho right before serving, you can use it for other dishes as well. Shrimp tacos anyone?


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