Wednesday, March 10, 2010

Egging you on...

     Eggs are inexpensive, nutritious and delicious, and one of my favorite ways to enjoy them is in huevos rancheros. But the guerrilla gourmet has been in decidedly Italian territory lately, so we turned instead to uova ai purgatorio (eggs in purgatory) - a poetic name for eggs poached in tomato sauce. You can use any tomato-based sauce for this, but the rich, simple Ragu a la Napoletana makes for an expecially gutsy, rich experience. There's nothing "halfway" about it!

Uova ai Purgatoria

What's Guerrilla: Eggs are cheap, and this recipe cooks them up with a minimum of fuss.
What's Gourmet: Unctuous ragu with slightly oozy eggs make for a rich addition to polenta.

More after the jump!

1 cup polenta Mark Bittman has a good recipe, but with rich Napoletana it's fine with just water and salt.
Four Eggs
Two cups of Ragu a la Napoletana

1) Get started on your polenta. Bring a quart of water to a boil, pour in the polenta and whisk vigorously for a few minutes. Then turn down to a simmer and let it cook for a half hour, stirring frequently.
2) When your polenta is close, bring the ragu to a simmer, crack in the eggs (one in each corner of the pan),  give the pan a shake to keep the eggs from sticking, and cover the pan to cook for ten minutes.
3) When the egg whites are cooked but the yolks are still loose, spoon the polenta into bowls, then serve the whole eggs and the simmering sauce over the top. Simple, straightforward, and damn good!

I apologize for forgetting to take a picture of the project as I was serving it. I was hungry and I kind of forgot. It's a hazard of cooking late at night...