Eggs in Purgatory (Uova in Purgatoria)

 I remember thinking to myself, "Purgatory couldn't be so bad if it has food like this in it.".... right? Well, whether you believe in Purgatory or not you will love this simple Southern Italian dish made in the style of Cucina Povera (Poor Kitchen) where the taste is anything but poordue to the fact that the eggs are poached in a rich red marinara sauce! I can't even begin to describe the interesting flavor the combination of eggs, red sauce, and cheese has.
Some Italians, like my friend Rita, grew up eating this for Sunday lunch, it was cooked straight in the Sunday sauce pot to be eaten over a slice of Italian bread and then the sauce continued to cook for spaghetti later that same evening.

Tools
a shallow pot or deep pan with a lid or foil to cover

This egg was cooked for 5 minutes.

rosary beads...just kidding ; )
Ingredients
Marinara sauce
eggs
optional: Parmesan cheese and red pepper flakes 
crusty bread, polenta, or spaghetti to serve with
Directions 
Heat your sauce to a simmer, crack your eggs one at a time into a cup and slide onto sauce, sprinkle on the cheese and red pepper flakes if you like, cover and simmer for 3-5 minutes.
3 Minutes makes them just set white and very runny yolks, 5 minutes makes them where the yolks are firmer but still a bit runny when pieced.
This is served on top of crusty toasted bread,  polenta, or even spaghetti! Italians are not afraid of mixing their foods together : )

Pizza Frittata

The inspiration for this came to me one Saturday morning when I was craving pizza but wanted to make a responsible breakfast choice. My friend had given me the last tomatoes in her garden and they sat glistening in the morning sun in my window. Aha! I'll make a pizza frittata! Now I know that no self respecting Italian in Italy would eat a frittata for breakfast but for this self respecting First Generation  Italian American it was just the right thing to eat.

Ingredients
12 eggs
1/2 cup freshly grated Parmigiana Reggiano (I used the biggest grate)
1/2 garlic clove minced
1 tsp oregano
1 tomato chopped
Roasted red peppers 1/2 cup chopped (I buy these at costco in a can, they are actually cheaper than buying fresh and roasting them your self!)
olive oil
*salt (see my tip below)
pepper
Directions
First decide if you want o do this partly on the stove-top and partly in the oven as they do in Italy or bake it entirely in the oven as the Spaniards do a tortilla. I chose to do it entirely in the oven so I used a stoneware 10X10 pan, other wise you will need a large oven proof pan.
Preheat oven to 350
Beat the eggs and add salt and pepper. *TIP: I always use 3 shakes of salt per egg when I scramble them so I just do the same in a large recipe like this so for 12 eggs I gave it 36 shakes.
Stove-top/Oven method: Heat an oven proof pan up with plenty of olive oil and saute the garlic, tomato, oregano, and peppers all at once until soft. Add in the beaten eggs and half the cheese twirling the pan to mix together. Allow it to cook until a bottom crust forms. Add the rest of the cheese to the top and drizzle more olive oil on top. Transfer to oven and bake until it doesn't jiggle anymore. This takes about 20 minutes.
Oven Method: Coat the bottom of the casserole dish with olive oil. Add the peppers, garlic, oregano, and tomato and mix together. Add half the cheese to the eggs and pour on top. Add the rest of the cheese to the top and drizzle more olive oil all over the top. Bake until it doesn't jiggle any more, about 25-30 minutes. Allow it to cool at least 10 minutes before cutting into, it is way better slightly cooled and even better room temperature. I love a frittata sandwich with the left overs!

An Omelette, A Glass of Wine, and....... oh yeah I'm Italian.....some Bread : )

My Italian version an asparagus frittata and Red Wine...and bread: )

I really like Elizabeth David she is one of my many favorite food writers and every time I eat an omelette, or the Italian version of an omelette a frittata, for dinner I simply feel I must wash it down with a glass of wine and since I am Italian a nice hunk of bread : ) Elizabeth David chose the title An Omelette and A Glass Of Wine from "the almost primitive and elemental meal evoked by the words: 'Let's just have an omelette and a glass of wine.This book is an essay of Elizabeth David's magazine articles and earlier books and so it is a good introduction to her work and introduced you should be. I read every Elizabeth David book I could get from the library during a time when money when was extremely tight and Artisanal was on the food scene. I wanted my family as well as myself to be able to enjoy food but who could afford it? Or was that just what they wanted us to think? Well Elizabeth David's An Omelette and A Glass Of Wine and MFK Fisher's How To Cook A Wolf reminded me of what I already knew since childhood, the good food is just that..... good..... food...
Here are a few of my aha moments I had as I read the book for the first time:
 
"Let's just have an omelette and a glass of wine.",  as I read this simple sentence it was as if Elizabeth was in my home  shutting off the Food Network and placing me down at my humble kitchen table to savor a simple omelette. I am pretty sure I made an omelette that day for lunch and washed it down with a glass of boxed Chardonnay wine.

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” I thought,"Ahah! I have a fig tree which means I too can experience this pleasurable food moment!" and I did just that, I ran outside and picked a fig and ate it right there.

Elizabeth David

And here is my favorite Frittata recipe:

Asparagus Frittata

Ingredients 
10-12 inch pan: 8-10 large eggs (serves 8-10)
6-8 inch pan: 4-6 eggs (serves 4-6)
salt and pepper
nutmeg (A few scrapings)
1 cup Parmesan cheese grated: 1/2 for mixture and 1/2 for topping
olive oil
1/2 onion chopped
1 garlic clove minced
12-16 ounces chopped asparagus (I chop each one into about 4 pieces)
Tools
10-12 inch skillet that is oven safe (If using non-stick it will be easy to flip but will not brown as much but if using regular coat well with PAM and/or olive oil)
Directions
Heat the skillet over medium heat. Add PAM if using and then olive oil to coat
Saute the onion, garlic, and asparagus in the pan.
Beat the eggs along with half the cheese you are using, nutmeg, salt and pepper.
Pour the eggs on top of the sauteed ingredients and cook tilting the pan and moving the egg mixture  from the center out to cook the top 2/3 mixture (do not disturb the bottom crust) until it is almost set in the center, about 5 minutes.
After the bottom and the top 2/3 has set add the rest of the cheese and place it under the broiler and watch, you just want the top to set and start to brown.
Slice like a pizza and serve straight from the pan or flip out and serve on platter with some bread and a glass of wine...of course : )
Recipe by Ann Minard

Frittata di Asparagi (Asparagus Frittata)

We eat frittata at least once a week for dinner and that's not only because it is fast, easy, and cheap, but it is also quite tasty. If I add a loaf of homemade bread and a bottle of Italian wine this simple egg dish becomes a meal reminiscent of something served in an Italian Bistro and like all buona cucina  it is always abbastanza buona  : )
Ingredients 
10-12 inch pan: 8-10 large eggs (serves 8-10)
6-8 inch pan: 4-6 eggs (serves 4-6)
salt and pepper
nutmeg (A few scrapings)
1 cup Parmesan cheese grated: 1/2 for mixture and 1/2 for topping
olive oil
1/2 onion chopped
1 garlic clove minced
12-16 ounces chopped asparagus (I chop each one into about 4 pieces)
Tools
10-12 inch skillet that is oven safe (If using non-stick it will be easy to flip but will not brown as much but if using regular coat well with PAM and/or olive oil)
Directions
Heat the skillet over medium heat. Add PAM if using and then olive oil to coat
Saute the onion, garlic, and asparagus in the pan.
Beat the eggs along with half the cheese you are using, nutmeg, salt and pepper.
Pour the eggs on top of the sauteed ingredients and cook tilting the pan and moving the egg mixture  from the center out to cook the top 2/3 mixture (do not disturb the bottom crust) until it is almost set in the center, about 5 minutes.
After the bottom and the top 2/3 has set add the rest of the cheese and place it under the broiler and watch, you just want the top to set and start to brown.
Slice like a pizza and serve straight from the pan or flip out and serve on platter.

Eggs Benidicto : )

Eggs Benedicto is my garlicky Mediterranean version of Eggs Benedict : ) I used wilted arugula instead of asparagus and Garlic Rubbed Bruschetta instead of English Muffins, then I topped it with an Aioli (Garlic Mayo) instead of a Hollandaise.
Ingredients (4 people)
8 eggs
4 large slices Italian bread
1/2 pound or less arugula
olive oil
salt
2 garlic cloves (1 for the bread and 1 for the arugula)
Aioli:
2 egg yolks large (Pasteurize your eggs in the microwave for safety: see how here!)
1 garlic clove
3/4 cup olive oil
salt
juice of a lemon
1/2 teaspoon Dijon Mustard
Directions
Make your aioli and place in fridge to chill and allow garlic to infuse it. Here is how:

• Place the lemon, garlic, mustard, eggs, and salt in a blender and blend to mince up garlic and beat up eggs.
• Now here is the main thing: add oil in small drops allowing each drop to blend in completely  before adding the next while the blender is running on high.
• Once you are about 3/4 done you can add the oil faster.

 Now you can make your bruschetta by toasting your bread and then rubbing the raw garlic all over. Add some olive and salt and set aside.

Next, you  wilt your arugala by heating up olive oil and the other garlic clove crushed (not minced or chopped) and saute just until wilted. Add salt to taste and cover setting aside to stay warm.

Poach your eggs: heat water and a splash of white vinegar up in a large pot to a boil, lower to a simmer, crack and add your eggs, you can cook a few at a time but not too many (some people crack their egg into a bowl and slide them in) as soon as you add the egg to the low simmering water take a spoon, gently nudge the egg whites closer to their yolks.

Immediately cover with a lid and turn off the heat. Don't disturb the egg/eggs once you have put it in the water! 

Now build your Eggs Benedicto by placing the warm arugula a top the bruschetta, then 2 eggs and a drizzle of the ailo!
I served this with a chilled crisp white wine.

Eggs in Purgatory (Uova in Purgatoria)

 I remember thinking to myself, "Purgatory couldn't be so bad if it has food like this in it.".... right? Well, whether you believe in Purgatory or not you will love this simple Southern Italian dish made in the style of Cucina Povera (Poor Kitchen) where the taste is anything but poor due to the fact that the eggs are poached in a rich red marinara sauce! I can't even begin to describe the interesting flavor the combination of eggs, red sauce, and cheese has.
Some Italians, like my friend Rita, grew up eating this for Sunday lunch, it was cooked straight in the Sunday sauce pot to be eaten over a slice of Italian bread and then the sauce continued to cook for spaghetti later that same evening.

Tools
a shallow pot or deep pan with a lid or foil to cover

This egg was cooked for 5 minutes.

rosary beads...just kidding ; )
Ingredients
Marinara sauce
eggs
optional: Parmesan cheese and red pepper flakes
crusty bread, polenta, or spaghetti to serve with
Directions
Heat your sauce to a simmer, crack your eggs one at a time into a cup and slide onto sauce, sprinkle on the cheese and red pepper flakes if you like, cover and simmer for 3-5 minutes.
3 Minutes makes them just set white and very runny yolks, 5 minutes makes them where the yolks are firmer but still a bit runny when pieced.
This is served on top of crusty toasted bread,  polenta, or even spaghetti! Italians are not afraid of mixing their foods together : )

Sophia Loren: the quintessential  Southern Italian girl, grew up on Cucina Povera like this recipe : )

Pepper & Egg Sandwich (Pepp N Egg)

~~I was salivating as I took this picture~~

~~Just one more~~

Favorite pic of my Daddy & me!

My Dad used to make this sandwich for me for  breakfast, lunch, or dinner! He grew up in Naples, Italy during WWII where he mostly ate what Italians call Povera Cucina or Poor Kitchen foods. This was basically an egg and pepper frittata --Italian omelet-- served on some hearty Italian bread. Meanwhile my Mom's family--2nd generation Italians Americans living in Bayonne, NJ-- used to eat what they call a Pepp N Egg Sandwich which is sold all over North Jersey kind of like how hot dogs are served in NY. Those crazy Italian Americans skipped the whole frittata part and decided to just scramble it all up in a pan and then threw some provolone cheese on top--MAMMA MIA-- making this a truly magnificent sandwich....... Now that's what I call Italian American!
 Ingredients:
olive oil for the pan and the bread
1 medium onion sliced thinly
1 garlic clove minced
pinch of red pepper flakes (optional)
1 whole bell pepper sliced thinly (you can use half red and half green or yellow)
3-4 eggs, beaten
Salt & freshly ground black pepper

2 slices of provolone each cut in half
1 Loaf Italian bread
Preparation:
Slice the loaf into 4 even pieces and then slice each piece in half.
Now I like to toast my bread in the pan with some olive oil before I get stared but this part is totally optional. I also like to add the half cheese slice to the bread while it's warm.

Heat up a saute pan over medium heat then add enough olive oil to cover the bottom.
Add the onion and peppers, saute until the peppers have softened and the onions are starting to carmelize!
Add the garlic, red pepper, and salt & pepper and saute for a few minutes.
Turn the heat down to medium and add the eggs stirring it all togther until the eggs are cooked.
Divide the egg mixture up between the 4 bread pieces along with the cheese (if you didnt already add it) pressing it down to melt togther!

Mini Frittata

 I first saw a mini frittata on Travel Network's $40 a day, it was being served at a small coffee shop in the Hamptons and they had apparently been baked in ramekins. I love the idea of mini foods and have experimented with mini pizzas, calzones, meat loaves, Baba Au Rhum all using a standard muffin tin. So I immediately thought I could  make mini frittata --Italian Omelet-- in a muffin tin! This is my basic Frittata recipe but the filling ideas are endless which is what I truly love about Italian cooking .And the Italians even have a word for this type of cooking ~SFIZIO~ which loosely translates to a fun, fancy, whim. In other words you take a basic classic recipe and add your own little pizzazz or zing!

For my own Sfizio I drizzled on some truffle oil!

Ingredients
(This is for a 12 muffin tin) 
12 large eggs or 10 extra large eggs
2 Tb onion chopped fine
1 clove garlic minced
salt and pepper
1/2 cup grated Parmesan
2 TB chopped parsley
olive oil
cooking spray (PAM)
Directions
Preheat oven to 375.
Spray your muffin tin well all inside and across the top. Add a drizzle of olive oil in each cup of the tin.
Saute the onion and garlic in olive oil with a pinch of salt until soft but not brown.
In a bowl whisk together the eggs, a pinch of salt and a few turns of fresh ground black pepper.
Add the onion/garlic mixture, 1/4 cup of the Parmesan, parsley, and whisk together.
I poured the egg mixture into a small pitcher to help pour into my muffin cups and this was exremely helpful! But you can also ladle it into each cup, each cup should be 3/4 full.
Sprinkle the rest of the Parmesan on top. 
Bake for 20 minutes or until set. I then broiled the top for 1-2 minutes for a nice browning. Just keep the oven door open and watch so they do not burn.
They will be very puffed when removing and then will fall down once removed, this is normal.
Remove from tins using a fork pretty much right away to avoid them getting stuck.
You can serve these, hot, warm, or at room temp.

Nana's Matzo Brei

~Trader Joes Matzo Crackers~

This is my Nana's recipe for Matzo Brei (rhymes with fry), which is basically scrambled eggs with matzo crackers. I remember making this with her when she was living with us as an afternoon snack. Both kids and adults love this dish and it can be eaten for breakfast, as an afternoon snack, and either sweet or savory. I grew up in Charleston, SC where there is a large Jewish population-- good food is always found in and near a large Jewish population-- But once we moved to Greenville, SC it was hard to find Matzo crackers that was until  Trader Joes came along and now I can have my Nana's Matza Brei anytime I want it!

Ingredients
(For one person)

1 matzo cracker
2 medium eggs

~My Nana~

1-2 tablespoons butter (The more butter the better!)
salt to taste
Directions
Run the whole matzo cracker under gently running cool water, it should be moist not soaked. Break into small pieces into a bowl, add the eggs, salt, and mix well. Mixture will be a bit dry and appear not to hold together. Add butter to a large heated skillet and melt until the foam starts to die down. Dump matzo and egg mixture into skillet and scramble cooking over medium high heat about 3 minutes. This can be eaten as is or as a sweet snack with some sugar sprinkled on top!

                                                 ~Mom's Matzo After School Snack~  

So simple yet so good!

Now here is an even quicker Matzo treat that my Mom used to make for my sisters and me usually as an after school snack. You take 1 matzo cracker and some salted butter that has been allowed to soften up just a bit. Spread it all over the cracker carefully. If you only have unsalted butter then shake a bit of salt on top of the cracker after you have buttered it. Or if your kids like sweet sprinkle some sugar on top.This sounds so simple but it is so good.....believe me....as I am covered in Matzo crumbs as I type this recipe up!

Nutella Matzo
And of course as a lover of Nutella I like it slathered on top of...well anything : ) For this I like to break the matzo up into 4  shards and make 2 little sandwiches with nutella in between!

I also found these 2 recipes that look really tasty!

Matzo Brittle Recipe
Matzo Smores