Comment on Fresh tomato sauce gives eggs a spicy, summery home

Meredith Deeds | (TNS) The Minnesota Star Tribune When I’m looking for a brothy, eggy dish, I typically have turned to shakshuka. The North African dish has become beloved all over the globe — and certainly in my kitchen — consisting of stewed tomatoes infused with spices and peppers. Eggs are nestled in the tomatoes and gently cooked until the whites are set, but the yolks are still runny. Recently, while researching an Italian dish called “fish in crazy water,” in which a white, flaky fish is poached in a spicy broth, I stumbled onto another similar dish: Eggs in Purgatory. First, can we acknowledge the Italians’ gift for naming a plate of food?