Eggs in Purgatory


Make this for brunch. Make it for lunch. Make it for dinner! Serve with a light side salad and dig in.

3 tbsps extra-virgin olive oil
1 1/2 cups chopped white or yellow onion
2 tsps chopped fresh thyme
1/2 teaspoon dried crushed red pepper, more to taste
kosher salt and fresh black pepper
1 8-oz jar marinated artichoke hearts, drained
3 garlic cloves, crushed
1 28-oz can fire-roasted diced tomatoes in juice
8 oz red potatoes, cut into 1/2-inch cubes
2 tablespoons drained capers
6 large eggs
1/3 cup freshly grated Parmesan cheese

1) Heat olive oil in large skillet over medium heat. Add onion, thyme, and crushed red pepper. Season with kosher salt and pepper and cook until onion is tender and starting to brown, about 10 minutes. Add artichokes and garlic and stir together. Then stir in diced tomatoes (juice included). Bring to boil, then reduce heat. Cover skillet and simmer for 15 minutes.
2) Meanwhile, bring a small saucepan of water to a boil. Add a little salt, then potatoes, and cook until tender, about 8 minutes. Drain.
3) Add potatoes and capers to tomato sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper.
4) Preheat oven to 375. Pour tomato sauce into a 13×9 baking dish. Using a spoon, make 6 evenly-spaced indentations to crack eggs into. Crack one egg each into each indentation. Bake until eggs are softly set, approximately 15 minutes. Serve with grated Parmesan cheese.




You can make a frittata a million different ways. But here’s a basic recipe packed with protein and veggies. Serve for either breakfast or dinner!

1 tbsp extra virgin olive oil
red bell pepper, diced
1/2 red onion, diced
1 red potato, boiled till fork tender, diced
1 jalapeno, seeded, diced
kosher salt and fresh black pepper to taste
1/4 tsp garlic powder
2 slices thick ham, diced
3/4 cup Swiss / Gruyere combo shredded cheese
6 eggs, beaten

1) Preheat oven to 400.
2) Heat EVOO in an oven-proof skillet on medium-high heat.
3) Cook pepper, onion, cooked potato, and jalapeno for a few minutes until vegetables start to soften.
4) Reduce heat to medium low, stir in ham, then season to taste with salt, pepper, and garlic powder.
5) Spread mixture evenly in pan and sprinkle cheese over veggies/ham.
6) Pour eggs evenly over top of cheese and bake for about 15 minutes, until eggs are done.

Poached Eggs with Breakfast Potatoes, Peppers, Squash, Tomato and Jarlsberg


Monday through Friday I eat either a Greek yogurt or oatmeal for breakfast. And it’s not exciting. On the weekends, I like to step it up. This is a great breakfast or brunch recipe with protein, veggies, and carbs to give you a hefty start to your day. For the longest time, poached eggs made me balk. I could never get them right, but I’ve finally found an easy way to do them! Serve poached eggs over breakfast potatoes loaded with peppers and onions and yellow squash and potatoes. But first – make the coffee.

2 red potatoes
2 tbsp olive oil
2 cloves garlic, crushed
1/2 small onion, chopped
1 small green pepper, chopped
1 small yellow squash, sliced then halved into moons
1 half tomato, chopped
1 tbsp flour
2 tsp white vinegar
4 eggs
salt and pepper to taste
a few slice of Jarlsberg, or sharp white cheddar, or whatever cheese you fancy

1) Bring large pot of water to a boil. Add potatoes and cook for 20 minutes or until fork tender.
2) Remove potatoes from pot but leave the pot and reduce to a simmer on medium heat (you’ll use this later for the poached eggs).
3) Chop potatoes roughly.
4) Add oil to a large skillet and heat over medium high. Add garlic, onion, and green pepper and cook for about 3 minutes.
5) Add chopped potatoes to skillet, reduce heat to medium, and spread mixture evenly over pan. Cook for about 3 minutes without stirring.
6) Sprinkle some flour over the potato mixture and then flip everything over. The flour helps form a nice crust. (Add a little more oil if needed).
7) Back to your simmering water – add vinegar and a pinch of salt to the pot. Then crack eggs one at a time into a small bowl, then slowly dropping the egg into the simmering pot. Do each egg, then turn off heat, cover with foil, and don’t touch! Don’t even peek. Set your timer for 5 minutes.
8) Meanwhile, add squash and tomato to potato mixture and stir around. Season with salt and pepper and serve onto plates.
9) After the five minutes are up for your eggs, they should be nice and poached! Remove from pot with a slotted spoon and serve over your potato mixture. Add a few cheese slices to the side, eat, and then go back to bed.