California Love- Giovanni in Purgatory
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A play on the Italian dish Eggs in Purgatory except Giovanni cakes are the ones between things now.
  • 1 cup (8.3 oz) cornmeal
  • 1 cup (8.3 oz) hot water
  • ¼ tsp. (1.23 grams) salt
  • ⅛ tsp. (.6 grams) fresh cracked black pepper
  • ¼ cup (2 oz) corn kernels, defrosted or fresh
  • ¼ cup (2 oz) Moroccan black Beldi oil cured olives, chopped
  • 3 Tbls. (1.6 oz) vegetable oil, for pan frying
  • 1 cup (8.3 oz) tomato sauce
  • 4 eggs, fried over easy
  • ½ cup (4 oz) fresh basil, chiffonade
  1. Preheat oven to 200*F (93*C). Put a heat proof dish in to keep cakes warm once pan fried.
  2. Mix cornmeal, salt, pepper and hot water together; add in corn and olives after.
  3. Heat oil in large nonstick skillet over medium heat. Drop heaping tablespoons of cornmeal batter into hot oil to form a 3" (7.6 cm) cake; about 4 cakes per batch.
  4. Flip once small bubbles start releasing on top of the batter and underside is golden browned; about 90 seconds.
  5. When the flipped side is golden, remove cake to warm oven dish. Repeat last two steps till all batter is used; total of about 8 cakes
  6. Meanwhile, heat tomato sauce in a small sauce pan over low heat.
  7. Plate each plate with ¼ of the warmed tomato sauce on the bottom, two cakes on top of the sauce, and then fry eggs with a pinch of salt and pepper to top each dish.
  8. Finish plate with basil ribbons and serve immediately.
  9. Enjoy & repeat.
Recipe by Honest Cooking at