Monday, April 23, 2012

Eggs in Purgatory

Not sure what they did to get there.   I thought they were pretty good, myself.

Cooked right in the skillet.

All good meals seem to start with the same few ingredients. 

Onions and garlic....

Diced and minced....

And a big gob of bacon grease on a cast iron skillet.

Saute the onions just until they begin to get translucent, then add a few ounces of sausage.  Homemade preferred, but almost anything will do.

Frozen sausage thaws quickly right in the pan.

Cook and crumble the sausage until it is barely starting to brown, then add the garlic and brown for a minute or two.

Now the onions might start to brown a bit...keep 'em moving.

Add a one pound bag of frozen chopped spinach, or any greens you might have, fresh or frozen.  Get them wilted a bit.  I used a bag of greens that started to thaw in the bag on the way home from the grocery store, then was tossed into the freezer and became a solid lump.  Just more proof that you don't need to be perfect to make perfectly wonderful meals.

Just get the greens thawed, mostly....

Then add a 28 oz can of diced tomatoes...or a quart of home-canned.  

Store bought will do until the tomatoes are ripening late in summer.

Add your favorite flavoring herbs.  I wanted to emphasize the flavors of the sausage, so I used the same herbs:  sage, oregano, basil, parsley, salt, and a dash or two of cayenne pepper.  Simmer for 15-20 minutes to blend flavors and cook down and thicken the tomatoes.  Stir occasionally.  Do other nearby tasks.  I got my supplies ready for hand milking the three does.

Preheat the oven to 375 F.  Turn the flame off under the skillet.  (If you don't have an oven-proof skillet, you can transfer the spinach mix to a baking pan at this point.)

Make several wells in the mix with a spoon, and break an egg into each one.  You can either leave the yoke intact, or break it and slightly stir the egg.  It will look better if you break and stir in a small container, preparing one egg at a time.

You can also transfer the spinach mix into individual Corningware-type dishes and put an egg or two in each one.

It can be served like this, without cheese. 

Bake for 15-20 minutes, until the eggs are set.  It is optional to top it with shredded cheese at this point and return it to the oven for a few minutes to melt the cheese.  I used a mixture of home made feta and gouda for this one.  Goat's milk cheese does not brown readily, but is delicious nevertheless.  While it is baking, you can go milk the goats.  Or fold a load of laundry.  Or....

Just starting to brown a bit on the edges...

This is an easy meal, loaded with veggies and cheap on the protein.  It is also a recipe that lends itself well to substitutions....ham instead of sausage,  crisp bacon crumbled on top,  chili seasonings instead of Italian....the possibilities are endless.


  1. Love it. This will be dinner one night this week. I'll make some substitutions since I have some slightly different ingredients on hand. Mustard greens, frozen tomatoes and left over ham...the vegies are from the garden of course ;)

  2. Oh, drool!!! Boy does that look good!! And I have most of the ingredients, except I'd use my dehydrated chard (rehydrated) in place of the spinach. I bet that dinner disappeared in a hurry!

  3. Substitute away! My version is so different from the recipe I was "following" that it is barely recognizable!

  4. And yes, it was gone in a flash!