Eggs in Purgatory
- Ready In:
- 4hrs 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Ragu
- 1 lb boneless pork shoulder, cut in large chunks
- 1⁄2 lb pork belly, cut in large chunks
- kosher salt
- 1⁄2 cup extra virgin olive oil
- 1 red onion, peeled and halved
- 2 (28 ounce) cans whole canned tomatoes (San Marzano if available)
- 1⁄2 lb prosciutto, cut in large chunks
-
Polenta
- 1 cup coarse-ground polenta or 1 cup cornmeal
- 4 1⁄2 cups water, divided
- 1 teaspoon kosher salt
- 1⁄4 cup chestnut flour
- fresh ground black pepper
- 10 -12 basil leaves, washed
- 4 -6 eggs
- extra virgin olive oil
- grated ricotta salata
directions
- Salt the pork shoulder and belly well, and refrigerate overnight.
- In a large, heavy-bottomed pot over medium heat, heat oil until shimmering. Add onion, cut sides down. Cook gently until well-browned, moving occasionally to prevent sticking, about 20 minutes. Remove onion.
- Pour tomatoes (and juices) into a large bowl. Squeeze tomatoes in your fist to crush into large chunks. Season with salt and add to pot. Add pork shoulder, belly and prosciutto to pot and bring to a boil, stirring often. Reduce to a very low simmer, cover, and cook 4 hours. Remove from heat and cool to room temperature.
- Remove meats from sauce and save for another purpose. Adjust salt to taste.
- In a medium pot, combine polenta, 4 cups water and salt. Bring to a boil, whisking continuously. Reduce heat to a simmer and cook, stirring occasionally with a wooden spoon, until tender, about 30 minutes. Stir in chestnut flour and cook another 3 minutes. Season with salt and pepper. Remove from heat and cover.
- In a saucepan, combine 3 cups of the ragu with the basil (roughly torn) and 1/2 cup water. Bring to a gentle boil over medium heat. Make wells with a spoon for each egg; crack one egg into each well. Cover pan and cook until eggs are set, 5-10 minutes.
- Divide the polenta into warmed bowls. Place one egg, with some ragu, into each bowl. Top with ricotta salata. Serve immediately.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!