Eggs in Purgatory Recipe

Ingredients for Eggs in Purgatory:

  • 2 tablespoons canola oil.
  • 1 medium onion, chopped.
  • 1/4 cup tomato paste.
  • 2 garlic cloves, minced.
  • 2 teaspoons smoked paprika.
  • 1/2 teaspoon sugar.
  • 1/2 teaspoon crushed red pepper flakes.
  • 29 ounces of fire-roasted diced tomatoes, undrained.
  • 4 large eggs.
  • 1/4 cup shredded manchego or Monterey Jack cheese.
  • 2 tablespoons minced fresh parsley.
  • 1 tube (18 ounces) polenta, sliced and warmed, optional.


  1. In a large skillet, heat oil over medium-high heat.
  2. Add onion; cook and stir 6-8 minutes or until tender.
  3. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
  4. Stir in tomatoes; bring to a boil.
  5. Reduce heat to maintain a simmer.
  6. With the back of a spoon, make four wells in sauce.
  7. Break an egg into each well.
  8. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
  9. Sprinkle with parsley. If desired, serve with polenta. Yield:4 servings.
Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.

Fat-Free Tomato-Herb Dressing

Ingredients for a Fat-Free Tomato-Herb Dressing:

  1. 3/4 cup tomato,
  2. 1/4 cup red-wine or sherry vinegar,
  3. 1 tablespoon chopped fresh parsley,
  4. 1 tablespoon chopped chives, or scallions,
  5. 1 clove garlic, crushed.


  1. Whisk together juice, vinegar, parsley, chives (or scallions), garlic, salt, savory (or oregano), sugar, cayenne and pepper in a bowl until well blended.
    (Alternatively, combine all ingredients in a jar, secure lid and shake until blended.)
  2. Remove the garlic clove before serving.

Cream of Broccoli Soup


  • 1 tablespoon butter
  • 4 leeks, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground coriander
  • 2 heads fresh broccoli,
  • chopped 1 (32 ounce) carton low-sodium chicken broth
  • 1 (12 fluid ounce) can fat-free evaporated milk


  1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes.
  2. Stir in salt, pepper, and coriander.
  3. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes.
  4. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  5. Pour the soup into a blender, filling the pitcher no more than halfway full.
  6. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  7. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  8. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
  9. Simmer until the broccoli florets are tender, 5 to 7 minutes.
  10. Remove from heat, and mix in the condensed milk. Serve hot.