Every week during lent on Friday I will be sharing a meatless meal with you all and I am inviting everyone to link up to a meatless recipe on their own blog.
The only rules are:
1. You must post a link to the actual recipe on your blog and not to your front page.
2. Please place a link in your blog post back here so everyone can find all of our recipes.
3. Only post one recipe per week.
Thats it!
Here is my recipe for this week.
I have mentioned in the past few weeks that we are drowning in eggs (not such a bad problem to have) and received so many emails telling me that many of you are in the same predicament.
I came up with this recipe after having it at a restaurant. I cannot remember what it was called, but I later found many versions of this the most famous being Shakshuka, a middle Eastern recipe which is very curryish and totally delicious. I guess mine has more of a mediteranean flavor. It is so simple and takes very little time to make. My kids love to eat the sauce that is left over with bread.
Eggs in Purgatory
3 tbsp olive oil
1 large shallot
2 garlic cloves minced
6 roma tomatoes, chopped
1 can of tomato sauce (or use your own canned)
3 tbsp chopped fresh tarragon
1 cup packed fresh arugula leaves, chopped (you can also use spinach in a pinch but the arugula is really good)
6-7 eggs
Sautee the shallots and garlic in the oil in a large skillet. Add the tomatoes, tarragon and tomato sauce and let it cook for about 10 minutes. Carefully crack the eggs into the pan and cook on low for another 10 minutes with a pot lid on. Add the arugula and let it wilt into the sauce. Serve and enjoy.
At my house this is a real egg user upper since I have to double this recipe, we go through 14 eggs at a time.
If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)
