Description
A play on the Italian dish Eggs in Purgatory except Giovanni cakes are the ones between things now.
Ingredients
Scale
- 1 cup (8.3 oz) cornmeal
- 1 cup (8.3 oz) hot water
- 1/4 tsp. (1.23 grams) salt
- 1/8 tsp. (.6 grams) fresh cracked black pepper
- 1/4 cup (2 oz) corn kernels, defrosted or fresh
- 1/4 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
- 1/2 cup (4 oz) fresh basil, chiffonade
Instructions
- Preheat oven to 200*F (93*C). Put a heat proof dish in to keep cakes warm once pan fried.
- Mix cornmeal, salt, pepper and hot water together; add in corn and olives after.
- 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.
- Flip once small bubbles start releasing on top of the batter and underside is golden browned; about 90 seconds.
- 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
- Meanwhile, heat tomato sauce in a small sauce pan over low heat.
- Plate each plate with 1/4 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.
- Finish plate with basil ribbons and serve immediately.
- Enjoy & repeat.
- Prep Time: 10 mins
- Cook Time: 20 mins