eggs in purgatory recipe nyt
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Eggs In Purgatory Recipe Nyt Cooking
Email Eggs in Purgatory NYT save recipe add to menu Print Active Time 30min Total Time 30min.
. Its unclear whether purgatory refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. Oct 31 2015 - This recipe is by Christine Muhlke and takes 5 hours 15 minutes plus overnight seasoning. Eggs are poached in a rich pork-infused tomato sauce then served over chestnut polenta.
Its unclear whether purgatory refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. Browse discover thousands of brands. Jill Santopietro cook and recipe tester for The New York Times makes a Neapolitan ragu with chestnut polenta in her tiny New York City kitchen.
In 12-inch oven-proof or cast-iron skillet over medium heat in hot oil cook onion red pepper and garlic about 5 minutes until tender-crisp stirring. Read customer reviews find best sellers. The reserved meats may be shredded and added to leftover sauce then served over.
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Eggs In Purgatory Recipe Nyt Cooking