Receta Egg and Tomato Pasta Nests
Egg and Tomato Pasta Nests or
Eggs in Purgatory, as my mom would say....
are delicious for brunch, lunch or dinner.
This impressive meal looks difficult to make but
this recipe comes together in under an hour.
Serve Eggs in Purgatory with fresh fruit...
Brunch, lunch or dinner is served.
- You can easily make your own fettuccine nests,
- using tomato fettuccine (recipe follows) or
- use packaged, ready-made tomato fettuccine nests,
- Egg and Tomato Pasta Nests
- 6 Fettuccine al Pomodoro (Tomato Pasta Nests) (DaVinci)
- 2 T olive oil
- 1 clove garlic, crushed
- 1/4 t crushed red pepper flakes
- 1-14 1/2 oz can basil, garlic and oregano diced tomatoes, undrained
- 6 eggs
- salt and pepper
- 1/4 cup grated Parmesan cheese
- Preheat oven to 325º Lightly grease a standard size muffin or cupcake tin*
- Fill a large pasta pot with water, add 1 T salt, Bring to a boil
Add pasta nests and boil for 6-9 minutes or just until al dente. Drain and set aside.
Meanwhile, heat a medium non-stick saute' pan over medium-low heat. Add oil, heat until warm, add garlic and red pepper flakes. Stir in can of tomatoes, heat through. Keep warm.
Loosely fill each muffin cup with a pasta nest and gently, using a small spoon create a small well in the center by pushing the pasta to the outside edges. Spoon 1 t or more of tomato mixture into each pasta nest.
Crack an egg into a small bowl, gently slip egg into center of pasta nest on top of tomato mixture. Repeat for each nest. (Some of the egg white might spill over onto the outer portion of the muffin tin, don't worry, the egg white will cook when tin is placed in the oven)
Season eggs with a pinch of salt and pepper. Sprinkle with Parmesan cheese.
Bake egg nests in oven for 20-25 minutes or until eggs are just set with no uncooked whites surrounding the yolks
Serve on a plates with a spoonful of tomato mixture.
Garnish with a drizzle of olive oil, dried basil and extra Parmesan cheese.
*Jumbo size muffin tin works great for this recipe.*
Fettuccine Nests
1/2 package fettuccine (tomato)
drizzle olive oil
Bring large pot of salted water to a boil over high-heat. Add the pasta and cook until tender but still firm to the bite, al dente, stirring occasionally about 8-10 minutes. Drain pasta and place in a large bowl, drizzle with olive oil. Twirl 1/2 cupfuls of cooked fettuccine around tongs or a large fork. Transfer to prepared muffin tin cups and proceed with recipe.
Tomato, Egg, Pasta, Cheese