Eat & Drink

East Terrace Continental’s eggs in purgatory

Posted on 25 Jun 2019

Recipe from East Terrace Continental

6 East Terrace, Adelaide SA 5000

East Terrace Continental has been treating Adelaide to perfectly poached eggs since 2001, way before brunch became a mainstream social affair. Fondly known to locals as just ETC, you’d be hard pressed to find someone who hasn’t enjoyed something delicious under one of the signature red umbrellas.

The expansive menu has perfected the rainbow of healthy and nurturing dishes to the truly decadent. Start the day with an almond milk rice pudding with rose blossom water, spritzer poached pear, coconut flakes and pistachio crumb or commit to the full experience with the House-made potato rosti, poached free range eggs and crispy prosciutto. With nearly 40 options, you are bound to find something to suit every mood!

As one of the most iconic cafes in Adelaide, the café is situated in a charming heritage building which provides the perfect backdrop for a leisurely day. ETC has recently expanded upwards, opening up the upper level and balcony which boasts sweeping views of picturesque Rundle Park. Head on over and watch the world go by.

Eggs in purgatory

Serves: 1 person

Preparation time: 10 to 15 minutes

Cooking time: 25 minutes

"Our Eggs in Purgatory dish is the perfect winter recipe to get you through those chilly Adelaide mornings”.


  • 150ml nap sauce
  • 350g four bean mix
  • Teaspoon paprika
  • Pinch of salt & Pepper
  • 2 pieces fresh chilli, finely chopped
  • 2 Eggs
  • 1 chorizos
  • Pinch of parsley
  • 2 pieces sourdough
  • Tablespoon chimichurri
Etc eggs purgatory


  1. Heat a large non-stick frying pan on a medium heat and add about 3 tablespoons of extra virgin Spanish olive oil.
  2. Once the oils hot season it with sea salt and add the squid rings, cook for about 2 minutes, remove from the pan and set aside.
  3. Add about the same amount of olive oil again to the pan and add the minced garlic, chili, spanish onion and capsicum and cook for about 5 minutes on a medium heat or until caramailzed.
  4. Add the thyme, smoked paprika, sea salt and lemon zest and cook for 30 seconds.
  5. Add the white wine, cook for 2 minutes then add, saffron, bay leaf, water, fish stock and diced tomatoes - bring to the boil then simmer on a low heat for 10 minutes
  6. While it’s simmering, grab a small non-stick frying pan and dry roast the blanched almonds for about 4 minutes, then add to a mortar (or blender) along with 2 tablespoons of fresh parsley and mash together until you form a paste, add 1 tablespoon of extra virgin Spanish olive oil,
  7. Add the almond mix to the Zarzuela sauce then add snapper, mussels prawns and cooked squid you set aside, and cook for 6-8 minutes with a lid on, on a medium heat.
  8. Remove the lid and all the mussels should be open and fish perfectly cooked, remove from the heat.
  9. Check seasoning (add a teaspoon of sea salt if necessary)
  10. Garnish with some fresh parsley. Enjoy!