This is not your typical recipe for eggs in purgatory! These tomato poached eggs are flavorful with Indian spices. Perfect breakfast recipe or brunch!
Our moving from Kansas City, MO to Peoria, IL started on Monday last week and is still not over yet. Monday had been the packing and wrapping day, on Tuesday the truck had been loaded by a moving company and we filled up a small U-haul trailer with a bed, a table, two chairs, only the very needed kitchen stuff and two foldable lawn chairs. That’s all we would need for a couple of days, it should not be later than Friday before our stuff arrives, that was what we thought, little did we know…
As soon the moving guys had loaded our belongings, I said farewell to the house that had been our home for the last year and headed North-East to our new home. We arrived in the middle of the night and after unloading everything we felt asleep right away.
The next morning came earlier than expected, a thunderstorm reduced my sleeping time from short to just a nap. All I needed was a strong coffee and smart-me I packed my French press – but forgot my mug. Sleep-deprived I was thinking about drinking the coffee right out of the coffee maker but luckily I found a few bowls. I spend my first morning in my new home sitting outside in the morning sun, slurping my coffee out of a soup bowl, had a little café au lait moment and felt a little French. Not that bad!
Our stuff didn’t arrive as expected on the following Friday and nope, not on Monday, but on Wednesday, the moving company finally showed up. Boxes had been everywhere!
Today the overall situation is still very chaotic, glimmers of hope are a nearly finished kitchen and I unpacked all my cookbooks. I have my priorities. We are making progress but measured in baby steps.
eggs in purgatory
All I needed was some comfort food to feel a little more “home” and I really love eggs in purgatory, it is my go to lunch if I need something quick. This is the Indian version which I adapted from Anjum Anand “Anjum’ s New Indian”.
- 3 Tbsp. vegetable oil
- 2 large garlic cloves
- 3-4 fresh green onions
- ¾ tsp. ground cardamon
- ¼ tsp.cayenne pepper
- ¼ tsp. red pepper flakes
- ¾ tsp. garam masala
- ¼ tsp. sugar
- ½ green bell pepper
- 2 cans diced tomatoes (400 g / 14.5 oz. each)
- 2 tsp.white wine vinegar
- 6 large eggs
- salt to taste
- Chop the garlic, cut the green onions and separate the green and the white part. In a small bowl measure and mix the spices and the sugar. Wash, core and chop the green bell pepper.
- Heat the oil in your skillet over medium heat. Add garlic, green bell pepper and the white parts of the green onion, cook stirring for 1-2 minutes. Add the spice mix and cook for 30 seconds.
- Pour in the tomatoes, stir well and cook for 10 minutes, add the vinegar and the rest of the green onions and stir. Form 6 small hollows with your spoon, crack the eggs and let slide into the hollows. Continue cooking until the eggs are how you want them.
- Serve with bread. This is a great brunch recipe but it's great anytime of the day.