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 oz) cornmeal
- 1 cup (8 oz) hot water
- 1/4 tsp salt
- 1/8 tsp 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 (30 ml) olive oil
- 4 large eggs
- 1 cup (240 ml) 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