Breakfast is, without a doubt, my favorite meal of the day. I can have breakfast food at any time of the meal and my stomach will be very happy. Pancakes for dinner? Yes, please! Scrambled eggs for lunch? Why not! Today, I’m taking the classic eggs in purgatory recipe and kicking it up a notch. By fusing together Italian and Mediterranean flavors, you have eggs in purgatory with potatoes, sizzled herbs, and sumac breadcrumbs. It’s delicious, easy to make, and oh so comforting.
**Helpful tips and common mistakes
This eggs in purgatory with potatoes meal is a mashup of eggs in purgatory and shakshouka put into one. I love both meals so I thought, why not fuse the two together? Both dishes require you to poach eggs in a tomato sauce; however, how you season the tomato sauce depends on which recipe you prepare. Today, I decided to stick to an Italian based sauce but finished the meal with Mediterranean touches.
Before we cook the tomato sauce, we need to prepare the potatoes. Peel and thinly slice 1 Yukon potato – yes, you only need one potato! Heat oil in a pan and cook the potato until browned on both sides. Add the garlic and anchovies and saute for another 30 seconds. You can omit the anchovies if you’re not a fan but they add a punch of umami to the dish that other ingredients do not offer. Plus if it helps, the anchovies melt away so you won’t even notice them later on.
Add canned tomatoes (or chopped fresh tomatoes if they’re in season!) along with red pepper flakes, fresh oregano, and water to the pan. Eggs in purgatory are usually a bit spicy hence the red chili flakes. Bring the sauce to a simmer and cook until the potatoes are tender.
Meanwhile, make the sumac breadcrumbs. I love using stale bread and turning them into breadcrumbs but you can also use panko. Heat oil in a pan and add the breadcrumbs, toasting until browned. Add the seasonings include the sumac, parmesan, and lemon zest.
Wipe the pan clean and heat 1/4 cup olive oil for the sizzled herbs. When the oil starts to shimmer, turn off the flames and add fresh mint and basil. Be careful, the oil will sizzle! You can also prepare the sumac breadcrumbs and sizzled herbs the day before.
When the potatoes are cooked, crack several eggs in the sauce and cover the pan. Continue to simmer until the eggs are cooked. This can take anywhere from 4 minutes to 8 minutes depending on how cooked you want your eggs. Finish the eggs in purgatory with potatoes with the sumac breadcrumbs and sizzled herbs and dig in!
I love how this breakfast dish can be served at any time of the day and be incredibly satisfying. The sauce is the perfect amount of spicy with a hint of sumac from the breadcrumbs and the sizzled herbs are a great finishing touch. Don’t forget to serve this with crusty bread to mop up any of the extra sauce!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.