Eggs in Purgatory…or Poached Eggs in Italian Ragu
I came up with this spooky dish after scavenging through my freezer to discover an assortment of smoked and cooked meats that I’d squirreled away who knows when. Yippy skippy! I scored big time!
And that’s why when I cook, I cook for at least two days and freeze the leftovers. You never know when you may need these delicious morsels. Be sure to label and date what you freeze so you know what you’re dealing with.
This Halloween-themed dish is all part of my outrageous Halloween pumpkin centerpiece and Halloween Buffet Menu including Frankenstein’s Bones, Oiled Intestines, Charred Garden Veggies, Maggot Salad, and Red Devil Cake with Green Slime Icing. Boo! Let’s get killing…I mean cooking…
- Large casserole or dutch oven, with lid
- Chef knife
- Can opener
- Small ladle
- 1 carrot, peeled and diced small
- 1 large onion, diced small
- 1 rib of celery, diced small
- 2 leeks, cleaned, halved, sliced in half moons
- 4 cloves of garlic, chopped
- 1/4 C extra virgin olive oil
- 1/2 C red wine
- 1 T Italian chili paste
- 1 T tomato puree, (my favorite is Taste5 Bomba! XXX)
- 1 t Tuscan herb salt, (my favorite comes from KL Keller)
- 3 C assorted cooked meats, smoked, cured sausages, and hanger steak, chopped
- 2 – 24 oz. cans Italian peeled tomatoes
- 1 Bay leaf
- 3 Sprigs of thyme
- 6 Extra-Large eggs
- 2 T Italian parsley, chopped
- 1 T Basil, chopped
- Heat casserole dish and add oil, then follow with onion, celery, and carrots — this is called a “mirepoix” – 50% onion, 25% carrots, and 25% celery). Add leeks and saute until softened, then add garlic.
2 . Deglaze with red wine and reduce by 1/3 to cook off alcohol from wine. Stir in chili paste, tomato puree, and Italian season salt. Simmer for 5 minutes.