Halloween and Eggs in Purgatory
This week on the blog it is all about Halloween.
Did you know the name Halloween comes from the old English term All Hallows Eve?
Hallow meaning Holy.
It just so happens that Halloween has always been the day before All Saints Day.
Believe it or not All Hallows Eve (Halloween) has a very rich history in the Catholic Church.
It begins a three day celebration of life, death and eternity.
It is a time where we honor our saints (known and unknown) and pray for the lost souls in purgatory.
Before Vatican II, Catholics were required to fast and then feast.
Halloween was considered a fast day because it was followed by All Saints Day, a feast day.
So don’t let the name of this really scary dish deter you from making it. It is a inexpensive, delicious and easy meal to prepare. Perfect to enjoy while giving out candy.
Eggs in Purgatory
3 tablespoons olive oil
1 medium bell pepper chopped
1 small onion chopped
2 garlic cloves minced
1 tablespoon red pepper flakes
14 ounce can of crushed tomatoes
1 loaf rustic bread (I used sourdough)
Preheat oven to 350 degrees.
In a skillet over medium heat add the oil, pepper and onion. Saute for about 10 minutes.
Add the garlic and saute another 2 minutes. Add the tomato sauce and red pepper flakes, simmer for another 20 minutes.
Crack the eggs over the sauce. Place your skillet in the oven and allow to bake uncovered for about 15 minutes. The whites of the eggs should be set.
While the eggs are cooking, toast your bread until lightly browned.
Serve the eggs over the toast.
Peace be with you,