Showing 12 of 8681 Recipes
Magazine: Tiny Kitchen: Eggs in Purgatory
A hearty Italian-inspired dish featuring cured pork ragu simmered with tomatoes, topped with poached eggs, creamy chestnut‑flavored polenta, crisp lardo, and grated Pecorino. Inspired by a recipe from Nate Appan at A16 and showcased by The New York Times magazine.
Thai Basil Chicken Dumplings With Rice Paper Wrappers
Crispy fried dumplings made with thin rice‑paper wrappers, a juicy Thai‑style chicken filling packed with napa cabbage, shallots, and plenty of fragrant Thai basil, served with a balanced hot‑sour‑sweet dipping sauce.
Eggs In Purgatory
A rustic Italian-inspired skillet of blistered tomatoes, fragrant herbs, butter and Parmesan, topped with perfectly poached eggs. The bright red sauce represents the flames of purgatory while the eggs are the souls making their final passage. Quick, comforting, and perfect for breakfast, lunch, or dinner.
How Italians make eggs — and it’s incredible Eggs in Purgatory 🇮🇹
A simple Italian comfort‑food breakfast of poached eggs nestled in a fragrant tomato‑onion sauce, finished with fresh basil. Ready in under 30 minutes, this skillet dish delivers the bright flavors of Italy for a quick morning meal.
Eggs in Purgatory: Your New Favorite Poached Egg Dish! 🔥
A classic Southern Italian breakfast or brunch dish where poached eggs rest in a spicy San Marzano tomato sauce, finished with fresh basil and parsley and served with toasted garlic bread.
Uova in Purgatorio - Eggs in Tomato Sauce
A rustic Italian comfort dish of poached eggs nestled in a spicy tomato sauce, finished with Parmesan and fresh basil, served with toasted crusty bread. Inspired by the traditional "Uova in Purgatorio" and demonstrated by Francesco Mattana.
La meilleure recette de poulet frit
Crispy, flavorful fried chicken pieces marinated in tangy buttermilk and a blend of smoky and spicy French spices. The recipe uses a light flour‑cornstarch coating for extra crunch and can be made ahead for even deeper flavor.
Easy eggs recipe - Eggs in Purgatory
A quick and comforting Neapolitan dish of poached eggs simmered in a simple tomato sauce, finished with a sprinkle of Parmesan. Perfect for breakfast, lunch, or a light dinner.
Recette de moelleux à l'orange faciles et moelleux 🍊🧡
Delicate, citrus‑filled mini cakes baked in silicone savarin molds. A buttery almond‑flavored batter is brightened with fresh orange zest and juice, then soaked with a warm orange‑sugar syrup and finished with a dollop of orange marmalade. Perfect for tea time or a light dessert.
The Italian Shakshuka Recipe - Eggs in Purgatory
A rustic Italian comfort dish of eggs poached directly in a garlicky, spicy tomato sauce, served over toasted sourdough and finished with grated Parmigiano, fresh parsley and a drizzle of extra‑virgin olive oil.
Pizzoccheri: originali valtellinesi vs. bianchi vs. gourmet
A classic Valtellina dish of buckwheat pasta tossed with potatoes, Swiss chard, and a blend of Casera, Magnocca, and Parmigiano cheeses, finished with sage‑infused butter. Made entirely by hand following the methods of Osteria Vegia in Madesimo, this hearty, rustic plate showcases the authentic flavors of the Alpine region.
Rachael's Spanish Eggs in Purgatory
A hearty Spanish‑style Eggs in Purgatory featuring smoky chorizo, a spicy tomato‑pepper sauce, crusty garlic‑olive oil bread, and a bright celery‑Manchego salad. Perfect for breakfast, brunch, lunch or dinner.