Sunday Mornings require an infused brunch and in the spring we think of farm fresh EGGS!
Today’s recipe was submitted by our CannaFam member Danny P who is a plant based Chef from Hamilton. Danny earned his pedigree working at some of Toronto’s most exciting restaurants and has turned his love for food to what he calls ‘all things fuzzy’. His infused recipes have been published on multiple publications.
Uova in Purgatorio is an Italian dish which is often tied to a dish called Shakshouka. The origin of Eggs in Purgatory remain uncertain but some say the name originates with the eggs representing “souls” and the spicy tomato sauce surrounding them representing “Purgatory,” the big idea being that the souls are suspended between heaven and hell.
The beauty of this dish is how versatile it can be prepared. Make it as spicy as you please and cook your eggs to your desired state. This is so easy and speedy to make, you can find time to rustle it up for breakfast, brunch, lunch, supper, or late-night snack, whatever state you are in!
1 tablespoon good quality olive oil
1 Shallot, Finely Chopped
1 Clove Garlic, Finely Chopped
1 Red Chili, Sliced
1 Cup Tomato Sauce (organic, good quality)
4 Large Eggs
1 Tbsp Dried Savory
2 tbsp Cannabis Infused Olive Oil (dose appropriately for your guest)
1) Set heavy bottomed pan or Skillet to medium head and drizzle with olive oil. Once the oil begins to heat up and simmer add the garlic, shallots, and chili pepper and cook until tender.
2) Add the tomato sauce to the pan and stir until well mixed. Let sit for 5 minutes until the sauce heats up and begins to thicken.
3) Crack your eggs into a small bowl, make 4 small indentations in the sauce, spacing them evenly apart around the perimeter of the pan. Then carefully slip your eggs into the holes in the sauce. Cover pan and cook until whites are set but yolks are still runny, 4–6 minutes. While eggs are cooking, toast bread if serving.
4) Once cooked to your desired doneness remove from heat. Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to serving dish. Repeat until all eggs are plated.
5) Garnish with Infused Olive Oil and dried savory and toast if desired
We hope you enjoy !
Danny can be found in the kitchen creating recipes for Bakers Dozen – follow along on instagram.