I have way more cookbooks than my bookshelf can hold. However, that's not going to stop me from getting more, especially We'd Rather Be Writing, a compilation of time-saving recipes and tips from 88 writers. I'm thrilled and honored to be one of the contributors.
We'd Rather be Writing will be available in electronic and paperback versions, to be released on Oct. 31, 2015 (a perfect Christmas gift!). Click the image above or check out our wonderful editor's website for details about the book and where to buy it:http://www.loiswinston.com/
I submitted one of my favorite quick and tasty recipes, eggs in purgatory, with a Southwest twist. I love the name of this dish of eggs suspended in a bubbling tomato sauce. It’s also quick, inexpensive, and flexible. Classic recipes use Italian or Middle Eastern herbs and spices, but here the fire comes from Southwest chile.
Southwest-style eggs in purgatory
Serves: 4 to 5 (easily modified)
Prep time: 10 minutes. Cooking time: about 25–35 minutes
1 T olive oil
1 small onion, diced (about 2/3 c)
1 clove garlic, minced
1–2 t chile powder (to taste; start with mild or medium unless you love heat)
1 t ground cumin
½ t ground coriander
½ t dried oregano
¼ to ½ t salt (to taste)
Ground black pepper.
Red pepper flakes if you want more heat.
2/3 c water or broth (divided)
1 28-oz can diced tomatoes or an approximately equivalent amount of fresh tomatoes, whirled in
a food processor until saucy but still chunky
4 to 5 eggs. Make as many eggs as you have diners. If you’re cooking for only two, you can easily
cut the recipe in half, or cook just two eggs and save the leftover tomato sauce for another
meal. ½ c grated cheddar, Monterey Jake, or fresh farmer’s or Mexican cheeseMix and match Garnishes: sour cream, Mexican crema, chopped cilantro and/or chives, diced avocado dressed in
lime juice and salt.
Serve with warm corn or flour tortillas. You could also serve with crusty bread, fluffy sopapillas, or your favorite rice.
Directions: Heat the oil in an approximately 14-inch skillet or sauté pan over medium heat. Add diced onions and cook, stirring frequently, until the onions are soft and translucent. Mix in the minced garlic, cumin, coriander, and red chile and stir for a minute or two. Then add the tomatoes, 1/3 c water or broth, and the oregano, salt, and pepper.
Simmer gently for about 15 minutes. Taste for seasoning and check that the mixture is still somewhat soupy (add the extra water or broth if it seems dry).
Create little wells for the eggs in the tomato mixture. Crack an egg into each well. If you’re concerned about stray shells, crack each egg into a bowl and pour from there into the tomato mixture.
Cover and let the eggs cook for 5 to 7 minutes or more, depending on how you like your eggs. Check once in a while, jiggling the pan so that the eggs don’t stick to the bottom. Sunny- or medium-side up works well in this recipe because the eggs will cook more when broken into the hot tomatoes.
When the eggs are nearly done, uncover and sprinkle with cheese, aiming for the tomato and egg whites rather than the yolks. Let the cheese melt for a minute or two. Serve immediately in wide pasta or soup bowls, garnished with the optional toppings. Tasty sides include seasoned pinto beans and a green salad.
Eggs, floating in a tomato purgatory. Check and jiggle the eggs when the whites have just set to make sure the yolks aren't getting too hard.
While I don't know the exact calories, this dish is quite healthy and low in fat. Good for those of us on a diet, like this kitchen helper...
I'm busy working on my blog posts. Watch this space!