Description
A novel take on ‘Eggs in Purgatory’, this dish features Giovanni cakes made with cornmeal and olives, topped with tomato sauce and over-easy eggs, garnished with fresh basil.
Ingredients
Units
Scale
- 1 cup (8.3 oz) cornmeal
- 1 cup (8.3 oz) hot water
- 1/4 tsp (1.23 grams) salt
- 1/8 tsp (0.6 grams) fresh cracked black pepper
- 1/4 cup (2 oz) corn kernels, defrosted or fresh
- 1/4 cup (2 oz) Moroccan black olives, chopped
- 2 tbsp olive oil
- 4 large eggs
- 1 cup tomato sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 200°F (93°C). Place a heatproof dish in the oven to keep the cakes warm after frying.
- In a mixing bowl, combine the cornmeal, salt, pepper, and hot water. Stir until smooth, then fold in the corn kernels and chopped olives.
- Heat olive oil in a large nonstick skillet over medium heat. Spoon the cornmeal mixture into the skillet to form small cakes, about 3 inches in diameter.
- Cook the cakes for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked cakes to the warm dish in the oven.
- In the same skillet, reduce the heat to low and add the tomato sauce. Simmer gently until heated through.
- In a separate nonstick skillet, fry the eggs over-easy, cooking until the whites are set but the yolks remain runny.
- To serve, place the Giovanni cakes on a plate, spoon the tomato sauce over them, and top with the fried eggs. Garnish with fresh basil leaves.
Notes
For a spicier version, add a pinch of red pepper flakes to the tomato sauce. Use fresh corn for the best flavor in the cakes. The Giovanni cakes can be made ahead and reheated in the oven. Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 12
- Cholesterol: 210