This Eggs in Purgatory recipe is sponsored by Dietz & Watson, all opinions are mine alone and I will never promote a product I don’t enjoy myself.
Greetings, friend. How is your week going? Things in my realm have changed quite drastically this past month (in a good way) and I can proudly say that I now write, photograph and travel as my full time career. 🙂
A little background: I started my blog in 2014 after we made the cross-country move to North Carolina. It originally served as my own little corner of the web where I shared a few simple photos along with recipes for my family still living in California. Fast forward three years later and it’s morphed into my own food & travel blog where I get to cook, dine, photograph and share my experiences through this platform. Needless to say, I feel very lucky and pinch myself often. Thank you for all your support, this has allowed me to spend more time with our son and do what I truly love as a living.
Now back to the good stuff: I had the opportunity to work with Dietz & Watson in creating a recipe using their signature meats and artisan cheeses. For inspiration, I attended their very first #ChooseTheTable event in Charlotte. This family-style dinner was held at Luca Modern Italian Kitchen where I enjoyed a five-course exclusive tasting with Executive Chef Luca Annunziata and five other food & lifestyle writers.
Everyone immediately connected with one another, gabbing about our latest and greatest recipes and travel adventures. The evening was a complete success, and I even made a new friend! I had the pleasure of sitting next to Emily Fee and her husband Myles, recent Charlotte transplants and toddler parents. We had a lot in common and got along smashingly. Make sure to check out her blog to read about her #ChooseTheTable experience.
So naturally I find myself pretty excited that fall season coincides with squash season. The end of each year is filled with family gatherings and celebrations, so it’s great to have a recipe handy that you can share with everyone over a glass of bubbly and good conversation.
Eggs in Purgatory is one of those classic recipes that we often enjoy as a lazy breakfast, easy lunch or cozy supper.
In today’s feature, I veered a little from the traditional recipe and incorporated spaghetti squash, thin slices of applewood smoked ham, sliced avocado, feta, toasted bread and fresh herbs into the mix. Adding these elements makes this skillet a show stopping conversation piece! Serve it alongside a cheese platter and wine at your next party… then watch it quickly disappear before your eyes.
I partnered with Dietz & Watson for their #ChooseTheTable campaign because eating together as a family is very important to me.
I make a scratch-made meal just about every night of the week. We gather around our dining table and share our moments from the day, enjoying a little laughter and creating more memories as a family. If I’m out at an event during the evening hours, I make sure to have leftovers in our freezer so my husband and son can still enjoy a home-cooked meal together when I’m away. Dietz & Watson shares this concept, encouraging everyone to “come together over distinct flavors and an unforgettable experience”.
Oh, and did I mention how much I love Dietz & Watson’s Originals Uncured collection? Insider tip: I often ask for the butcher to cut my slices of meat paper thin so I can use them in several types of recipes.
- 1 large Spaghetti Squash
- 1 cup of your favorite Pasta Sauce
- 3 large Eggs
- 8-10 slices of Dietz & Watson Uncured Applewood Smoked Ham
- 1 tsp. Chili Flakes
- ¼ cup Dietz & Watson Feta Cheese
- 1 Avocado
- Chopped Parsley
- Toasted Baguette for serving
- Cook Spaghetti Squash: You can either cook the Spaghetti Squash in the oven or microwave. To make the best use of my time, I often microwave mine. Cut in half, scrape out the seeds and place upside-down on a microwave safe plate. Cover with plastic wrap and cook on high for 10-12 minutes, until fork tender.
- Heat up the Pasta Sauce: While the Spaghetti Squash cooks, bring Pasta Sauce to a simmer in a large oven-proof skillet.
- Preheat the oven: warm to 350F.
- Assemble the skillet: remove Spaghetti Squash threads from their shell and add to the tomato sauce. Create 3 wells in the mixture and crack an egg into each well. Place pan into the oven and let cook for 6-10 minutes, keeping a close watch so you do not overcook the eggs. Cook to your personal egg preference, but I do recommend serving this dish with over-easy eggs so you can mix the yolk into the sauce.
- Garnish & Enjoy: Sprinkle with Chili Flakes, Feta Cheese and Chopped Parsley. Then tuck Ham Slices, Avocado and Toasted Baguette around the edges. Eat immediately.
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