Monthly Archives: November 2015

Eggs in Purgatory


So basically my husband has told me he is going to leave me if I serve him roasted chicken with broccoli one more time. Is it bad that I’m tempted to go on a roasted chicken and veggie binge and make every version of the bird possible? I kid. I’m pretty sick of it too. So, in an attempt to stay married, I am making eggs all week long for dinner per Crawdad’s request. We can worry about our cholesterol when we are dead.

Last weekend we went out to Currie Ranch, and managed to make it home with 2 dozen farm eggs, which are seriously so much more legit than any other eggs. Plus, they are free and I am poor, so they automatically taste better. When it comes to B4D, I usually go Mexican, and this dish is pretty Mexi, but tonight I am going Italian with a whole wheat carbonara, so stay tuned.

This dish is sh*t your pants spicy, so I wasn’t super interested in it, but Crawdad loved it. Which is great. And gross. All at the same time. There was a lot of sweat involved while eating this, which isn’t super atypical at our house (MEAT SWEATS, Sunday Pizza Sweats, etc.), but this was more than usual. I believe a second shower was taken. I ate chips and queso for dinner, so I was just fine. If you want it to be less spicy, use half the can of chipotles, and just plain diced tomatoes. It is called “Eggs in Purgatory”, but “Eggs from Hell” is more accurate.


For the red sauce:

  • 1 small can chipotles in adobo
  • 1 can fire roasted diced tomatoes with chilis
  • 1 can crushed tomatoes (or 1 cup of leftover marinara sauce if you have any in your fridge)
  • 3 cloves garlic
  • 1/3 C. water

Blend everything together and bring to a low boil in a shallow pan. Once the sauce is bubbling, drop in desired amount of eggs. Cover and cook for 8 minutes, or until the egg whites have set. Drizzle with the avocado/jalapeño sauce and top with sliced avocado. Best served with warm tortillas or French bread. It really is super simple.


For the Jalapeño avocado sauce, blend 3 seeded jalapeños, ½ an avocado, ½ c. water, 2 cloves of garlic and some salt and pepper together. Also good as a salsa.