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Pantry-Friendly Eggs in Purgatory
A quick one‑pan pantry‑friendly version of the classic Eggs in Purgatory, using harissa, canned chickpeas, and a bright parsley‑sesame salad. Perfect for breakfast, lunch, or dinner, this dish delivers spicy, comforting sauce with runny poached eggs and a fresh herb topping.
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Cost Breakdown
Critical Success Points
- • Sauté the onion until translucent but not burnt
- • Cook the harissa just long enough to become fragrant without scorching
- • Poach the eggs over low heat and cover to achieve runny yolks
Safety Warnings
- • Hot oil can splatter – use a splatter guard if needed
- • Be careful when cracking eggs directly into the pan to avoid shell fragments
- • Handle the hot skillet with oven mitts to prevent burns
Frequently Asked Questions
Everything you need to know about this recipe
What is the cultural significance and history of Eggs in Purgatory in Mediterranean cuisine?
Eggs in Purgatory, known as "Uova in Purgatorio" in Italy, is a rustic comfort dish that originated as a quick, pantry‑based meal for shepherds and laborers, using simple ingredients like tomatoes, garlic, and eggs to create a hearty sauce.
How does the use of harissa in this pantry‑egg recipe reflect North African influences on Mediterranean cooking?
Harissa is a staple chili paste from Tunisia and Morocco. Incorporating it adds smoky heat and bright color, showing how Mediterranean cuisines blend Italian egg dishes with North African spice traditions for a modern twist.
Why is this recipe called "Pantry Eggs in Purgatory" on the YouTube channel Carla Lalli?
Carla Lalli brands the dish as "Pantry" because it relies only on shelf‑stable items like canned chickpeas, harissa, and basic spices, making it a go‑to meal when fresh produce is limited, while "Purgatory" refers to the classic poached‑egg‑in‑spicy‑sauce concept.
What traditional variations of Eggs in Purgatory exist in different regions of Italy?
In Southern Italy the sauce often uses fresh tomatoes or tomato paste, sometimes with capers or olives; in the north, a lighter broth with herbs is common. Some versions add cheese like pecorino, while others keep it vegan with beans.
What occasions or celebrations is Eggs in Purgatory traditionally associated with in Mediterranean culture?
It is typically a humble everyday meal, but it also appears at informal gatherings, brunches, and as a comforting dish after fasting periods because it provides protein and warmth quickly.
What authentic ingredients are essential for traditional Eggs in Purgatory, and what are acceptable pantry substitutes?
Traditional ingredients include fresh tomatoes or tomato paste, garlic, onion, olive oil, and eggs. Acceptable substitutes in a pantry version are harissa for tomato paste, canned chickpeas for fresh beans, and dried herbs for fresh parsley.
What are the most common mistakes to avoid when making Pantry Eggs in Purgatory?
Common errors include over‑cooking the eggs so the yolk hardens, burning the harissa, and using too little liquid which makes the sauce dry. Keep the heat low when poaching and add enough water to maintain a saucy consistency.
Why does this recipe use water instead of broth when creating the sauce?
Water keeps the dish truly pantry‑friendly, requiring no extra ingredients. It also lets the flavor of the harissa and chickpeas shine without competing with the richness of broth.
Can I make the sauce ahead of time and store it, and how should I reheat it before adding fresh eggs?
Yes, the chickpea‑harissa sauce can be prepared up to two days ahead. Refrigerate in an airtight container, then gently reheat over low heat, adding a splash of water if it thickens, before poaching fresh eggs.
What does the YouTube channel Carla Lalli specialize in?
The YouTube channel Carla Lalli focuses on approachable, ingredient‑driven cooking with an emphasis on pantry staples, seasonal produce, and clear, personable instruction that encourages home cooks to experiment confidently.
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