With Halloween on the way, I thought I'd share a spooky sounding recipe with you. Although there is nothing scary about cooking these. I love the quail eggs from Griggstown Farm. Sometimes I'll pick them up at H-Mart, too. Chicken or duck eggs can be substituted for the quail eggs, just cook them a bit longer until whites are set.

The purgatory refers to the heat. You can skip it all together or use a few shakes of Tabasco or red pepper flakes. Smoked paprika will add smoke without heat. If you can handle the heat, feel free to add as much spice as you can take.

Serves 6

Ingredients:

1- 28 oz can of crushed tomatoes, preferably a NJ brand like Scalfani or Jersey Fresh

1 chipotle pepper, chopped

1 Tbsp adobo sauce from the chipotle can

Kosher salt and black pepper to taste

1 dozen quail eggs

2 Tbsp grated parmesan or manchego cheese

Directions:

Preheat the oven to 375 degrees

1. Warm the tomatoes, chipotle, adobo in a sauce pan.

2. Season to taste with salt and pepper.

3. Divide the sauce between six ramekins on a sheet tray.

4. Use the back of a spoon to create a depression in the sauce. Crack the eggs into the space.

5. Bake for 8-10 minutes or until whites are set. Yolks will be runny.

6. Sprinkle with grated cheese.

7. Serve with crusty bread or crostini.