Pomona II: Team Jeg's Chef recipe of the week

Eggs in Purgatory Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the ...

Eggs in Purgatory

Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.

Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.

Eggs in Purgatory
(2 Portions)

Some people just like to have a bologna sandwich once in a while. Give them some potato chips and chip dip with it, and they feel at home. They don't need a filet mignon, or a shrimp cocktail. They don't want cream sauce or anything elaborate. They just want the simple pleasures that they grew up eating for a quick fix. There is nothing wrong with a bologna sandwich and chips once in a while, but it is not something that I usually crave.

Nicky said, "When I grew up, there were many lunches that 6 or 8 of my family members would show up at my grandma's house, and have our quick fix. Grandma would go around the table asking everyone how they wanted their eggs fried. My brother Vince would always want hot pepper and lots of garlic. My brother Andy wanted his eggs basted with the hot olive oil. My sister Roberta may want a Popeye egg with a soft yolk or she may want some pastina instead of the eggs. My sister Rachel would want roasted peppers with her eggs, or if there was some cold stewed zucchini, tomatoes, and potatoes in the fridge, she would skip the eggs and have leftovers. My brother Mat wanted his eggs real brown and crunchy around the edge- he may have a piece of fontinella cheese and some pickled peppers on the side.

"No matter how the eggs were cooked, you could always count on eating them with a piece of homemade bread. I had several favorites for my fix. But one of the best recipes is the one that I am sharing with you.

Ingredients:

¼ cup Olive Oil
1 Large (Or 2) Garlic Clove (Peeled and chopped fine)
1 Teaspoon Hot Pepper Flakes
2 Cups Tomato Sauce (I like to use a meat sauce)
4 Each Large Eggs
To Taste Salt
To Taste Black Pepper (Fresh Ground)
To Taste Locatelli (Grated) A MUST!

Procedure:
-In a 10 inch skillet over medium heat, cook the olive oil and garlic until the garlic just starts to turn brown
-Add the hot pepper to the oil and cook until the garlic is golden brown
-Add the sauce and turn the heat to low
-Break the eggs and put them right into the sauce
-Season the eggs with the salt and black pepper
-Put the lid on the skillet and let the eggs cook until the yolks are almost firm
-Put the eggs on a plate, or eat them out of the skillet if you want
-Add the Locatelli 2-Get your piece of homemade bread

-Enjoy

-credit: team jegs

Be part of something big

Write a comment
Show comments
About this article
Series NHRA