Carla Makes Baked Eggs in Tomato | From the Test Kitchen | Bon Appétit

This is a shot for you, Mark City, Heathen, come out, Frame City, even, Hey guys, I'm Carla. I'm back with more egg content and more curly bangs con

test

, so if you love

eggs

and currently bangs, you'll really love this video. a video about a dish I love called

eggs

in purgatory. The eggs aren't exactly bad, but they are cooked in a spicy

tomato

sauce. These are really beautiful cherry

tomato

es that we have on the vine if you buy them in the container. that's totally fine, you need 20 ounces of cherry tomatoes, say you have large tomatoes, beef tenderloins, heirlooms, Campari tomatoes, plum tomatoes, some other type of tomato product, just cut them up and it comes out like two and a half cups.

I have five garlic. teeth, you could do more or less and I'm just crushing them. I'm not going to slice them, but I'm giving them a good whack so the garlic breaks into pieces and that

makes

it really easy to get them out too. papers the name of the eggs in purgatory I think it's very hot and uncomfortable in purgatory and that's why I think spicy tomatoes are emulating this kind of very uncomfortable situation where you're in a sour and spicy situation and a hot temperature and so you just have to send your eggs there to think about the things that they did on earth and then they spend their time in purgatory and then they are released and they go to what is your

kitchen

, so it's kind of a big story of Renaissance. you know, okay, tomatoes, garlic, oil, a pre-measured amount of chili flakes so you enjoy sprinkling on it and let's get it ready right, this is a 10 to 12 inch skillet, you can use this skillet as long as it has a certain amount of sides. not a ton of sauce, so it doesn't have to be like a Dutch oven, but we chose this guy because it was actually the one that we had a lid on that would fit on top of it, so whatever you're using, whether it's a deep skillet or a shallow pot, you just want to make sure you can cover it later and that's 1/4 cup extra virgin olive oil and I'm over medium, medium-high.

I don't want this to be really hot when I put the garlic in, in fact I like to put the garlic in the pan when the oil is still heating up. I feel like it gives me more time to get the aromatics and all those compounds. The flavors inside the garlic clove are heated at the same time with the oil. Also, if you put garlic in very hot oil and the first thing it does is start to sizzle and brown, you can overcook it and burn it. Garlic has no flavor. That's cool, I'm sizzling a little bit and I really like to spice it up.

I'm seasoning the garlic but I'm also seasoning the oil with black pepper and it really changes the flavor of the pepper too because peppers are dry spices. and when you put a dry spice over low heat or as a hot oil like this, it's blue, you're blooming the spices and therefore you're releasing all of their aromatics and compounds. This is kosher salt, it's already good, you can just fry the egg. here, if you didn't have the tomatoes, you just fry the egg in garlic oil, oh my goodness, what a day that would be good. I have golden, toasted garlic cloves that are still a little soft and jammy and warming up in the middle. and now I'm going to add chili flakes now I'm going to add a cherry tomato and then I'm going to remember to add the chili flakes because I guess I want this to bloom too so a big pinch of chili flakes if not I don't like spicy things , don't put chili flakes in it, but then it's not purgatory, it's just tomato, tomato, city eggs, in tomato, right now, my cherry tomatoes are coming in, they're mixing with the oil, they're very hot too. hot surface of the pan and immediately all that sizzling is because the juices from the tomatoes are already releasing and they are already opening up, who among you would like to see what that looks like? small ones so I'm going to use the back of the spoon and give them a little bit of a squish so the goal at this point is to cook them so they start to release more juice and collapse a little bit cuz I want some. of that real tomato pulp in the pan to make the base of the sauce, so now I have some juices.

I have softened garlic. I definitely see that my chili flakes have gotten a little toasty and I'm going to lower the heat. a little bit because I don't want all this liquid to evaporate and we're going to break our backs. I'm going to break the eggs. You will come with me. I was just alerted that the recipe is supposed to cover this too. which

makes

ten so I just said I don't want all the juices to evaporate so this is the evaporation preventer here we go let's crack the eggs a few times the way I'm going to do this. to break all the eggs into this measuring cup and then I'm going to use a measuring cup to portion out the eggs.

If you were, I don't know a fearless rebel. You could crack each egg directly into the tomato mixture. but if you're worried about an egg shell escaping while you're doing it, like it's flying without a net, when you do it directly in the pan this way, at least I can see, make sure each egg is shell-less, too. It's much faster than cracking an egg and then cracking another egg, so just because you don't want the eggs, the first eggs go in and start to overcook. Well, look what's happening in purgatory, the cauldron of repentance. That's right, I like how it looks.

I'm going to give them a little more smash smash. Oh, it smells very good. I want there to be some tomato product to bite into later. I don't want just meat on one side and skin on the other. side, so I want to preserve some of the integrity of these tomatoes, but it's also very important that there's enough liquid available in the pan to give us that shallow poaching situation that we're looking for to release the eggs, there goes an egg and I. I'm going to try to hit the edge of the pan, which is where it lines up with the bottom burner, so that's the hot

test

part.

Go on, puppy, look, no, I don't like cracking eggs right on the surface of the edge of the pan. be very stressful so this works this guy has to go to the middle right now I want to season the eggs themselves the sauce seasoned a little more salt it's not going to kill anyone I could actually turn up the heat a little bit it's simmering These eggs will cook until the whites are set and the yolks are runny. I estimate between four and six minutes and I'm going from the knowledge of the recipe itself, it says between four and six minutes, okay, seeing how the legs turn out. just toast the bread or you could fry the bread and if you had the choice, Chris, if you had the choice it would be toast bread and fry bread, what would you do?

Everyone knows you're an olive oil fryer, yeah, almost three minutes, let's check them out. Wow, wash your tits, okay, I'm just going to turn the pan because although I felt like these guys are more cooked than those guys, who knows why, it could be the pan, it could be the burner, it could be that it wasn't centered, but I'm just moving some things, okay friends, I'm going to fry the bread like my mom fry it. Lots of olive oil. If you prefer to toast the bread, thank you very much. It's okay, just toast it and then drizzle it with olive oil. after or you can drizzle it with olive oil and then toast it which is the trick I like to do sometimes, either way will work.

I just wanted this oil to be hot before putting the bread in otherwise it would just get soggy without any crunchiness, we are in a deli balance right now with these eggs because they are already set why do I say deli cat balanced in place of delicate balance? This is a funny story, it's because of a game of charades I was playing about 20 years ago and I had to act out a delicate balance in the play and I tried to divide delicate into two syllables deli and cat and it was very difficult but eventually someone understood I was saying deli cat and then I said balance and it was a delicate balance but forever and now I always say the deli cat was easy it was like licking and the cat was no problem the deli was like it was trying to make mine like a sandwich and cut it, that took a while. the bell is almost over look and then the time it takes to tell a silly story about charades that's how long it takes to heat the oil the eggs are ready I turned off the heat I left the lid there as if they were smoking We're still boiling, yeah , it's okay, we're still Wibbly, just Ryan's bread and oil, one of life's delights because this ends with us in heaven, right?

It's all a metaphor. It's okay, I feel pretty good. I think I like this one better. It's warmer, I think. It's pretty good, so I have beautiful eggs, I have a beautiful sauce, it's great the way you think that the egg white is going to contaminate everything, but the thing about egg whites is that when they come into the heat they start to cook and when you cook them they harden and grip so they like to stay in their own little world oh it's very spicy medium spicy mmm delicious okay we have some optional bags of basil but go over them well this one is cool trick, you can rub the bread with garlic if you want.

To go for the spicy heat of raw garlic, this is a cool trick I learned. The abrasive, rough, toasted surface of the bread will act like a small microplane grater on the surface of the lemon, so simply rub the lemon all over. the toast and scrape off just a little bit of the aromatic zest and make the lemon toast, you can see where it wears off, then you have a lemon that tastes like roasted lemon and a lemon toast. I have perfectly cooked eggs that were poached. a spicy tomato sauce I'm really torn about toast. I like this.

I can not explain it. I'm going to break my mouth. Depending on the crowd, one or two eggs per person. I think if I had this for dinner. I definitely have to, but it depends on your egg, all this delicious, delicious tomato sauce. Look, I'm really excited to have my egg and purgatory. This is one of my dad's favorite dishes. He loves this for dinner. Mmm, look at that gorge of yolk. crispy spicy tomato soggy toast beautiful poached egg no vortex no vortex necessary what's not to love anything bad you did this fixes it can I say it's pretty heavenly need to make more jokes huh best advice