Eggs in Purgatory on Potato Cakes

By • March 25, 2014 1 Comments

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Eggs in Purgatory on Potato Cakes

Author Notes: This is my riff on Eggs in Purgatory (similar to the Middle Eastern Shakshouka). It works as a fairly quick and hearty weekday breakfast (or fast supper after a hectic day) if you have some spicy tomato sauce (an arrabbiata sauce or a kicked up marinara) and leftover mashed potatoes on hand. It is particularly good on one of the protracted winter mornings that we have been having this year and works equally well for a quick supper after a busy day.love2cook


Serves 2

  • 3 eggs
  • 1 1/2 cups spicy tomato sauce, preferably Arrabbiata
  • 1 cup mashed potatoes
  • 1/2 cup Panko breadcrumbs
  • splashes oil
  • sea salt and pepper to taste
  1. You will need a medium size sauté pan plus a smaller sauté pan
  2. Put the spicy tomato sauce in the smaller sauté pan. The sauce should be at least 1" deep. Start heating over medium heat.
  3. Whisk 1 egg in a medium bowl. Add leftover mashed potatoes and mix together well. Salt and pepper to taste. Form the potato mixture into cakes of a medium thickness (too flat and they'll scorch; too thick and they won't cook through). Pat each cake in the Panko breadcrumbs to crust both sides.
  4. Put a splash of olive oil in the larger sauté pan and swirl to coat the surface. Heat the pan over medium heat. Add your potato cakes to the pan. Cook for several minutes until nicely browned on one side. Flip the cakes over.
  5. As soon as you flip the potato cakes, make 2 depressions in your tomato sauce, using the back of a large spoon, and break an egg into each of the "nests". Cover the pan with a lid and cook for approximately 3 minutes (you want the yolk to be soft still).
  6. To serve, place a potato cake on a plate and top with half of the spicy tomato sauce and one egg.

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