We have 300 adorable, fluffy little chicks that will start laying eggs this fall!
Eggs, seeds, and milk are some of the most nutritious foods on earth. They are designed to be the sole source of nourishment for chicks, calves, and other babies until they can find nourishment on their own.
More than half the protein of an egg is found in the egg white along with vitamin B2, B6, B12, selenium, vitamin D, zinc, iron, and copper. The yolk contains fat soluble vitamins A, D, E, and K and also contains lecithin, which is the compound that enables emulsification needed for recipes such as Hollandaise or mayonnaise.
Eggs in Purgatory
1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup tomato sauce
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
4 large eggs
1/4 cup grated Parmesan cheese
Drizzle olive oil in a skillet set over medium heat. Once it begins to shimmer, add in the onions and cook until tender, about 3 minutes.
Stir in the tomato sauce, garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Gently pour the egg into the indentation. Repeat with the remaining eggs.
Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve atop a bed of greens waiting to be wilted.
We thank addapinch.com for this recipe.