Cajun Eggs in Purgatory with Cheddar-Scallion Grits
Eggs in purgatory is a spicy Italian baked egg dish that gets a Cajun twist with the addition of cheddar scallion grits and even more spice! Perfect for any meal of the day.
Yield: 4 servings
Ingredients
For the grits
- 3.5 cups water
- salt and black pepper, to taste
- 1 cup old-fashioned grits
- 6 oz cheddar cheese, shredded
- 3 scallions, thinly sliced
For the eggs
- 2 tbsp unsalted butter
- 1 onion, diced
- 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 2 garlic cloves, minced
- 1 tsp ancho chili powder
- salt and black pepper, to taste
- 1 (10 oz) can Ro-tel diced tomatoes and green chilies
- 1 (8 oz) can tomato sauce
- 4-8 large eggs (depending on how many you are serving)
Instructions
For the grits
- Heat the water and ½ tsp salt in a medium saucepan until boiling. Once boiling, stir in grits in a slow stream, whisking constantly to break up any clumps. Cover, decrease heat to low, and cook stirring often until thick, about 10-15 minutes. Stir in the cheddar cheese and scallions. Season to taste with salt and black pepper. Cover to keep warm until ready to serve.
For the eggs
- Melt the butter in a 12-inch cast-iron or nonstick skillet over medium-high heat. Add in the onion and bell pepper. Saute until tender, about 5-7 minutes. Stir in the garlic, chili powder, and ½ tsp salt. Saute until fragrant, about 30 seconds. Stir in the Ro-tel tomatoes and the tomato sauce. Bring to simmer and cook for 5 minutes.
- Turn off the heat and make 4 shallow indentations in the sauce. Crack an egg (or two!) into each indentation. Season eggs with salt and black pepper. Cover the pan and cook over medium-low heat until the egg whites are just set, about 10 minutes.
To serve
- Divide the grits among serving bowls. Top with the eggs and serve.
Notes
Recipe from The Complete Vegetarian Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/11/cajun-eggs-in-purgatory-with-cheddar-scallion-grits.html