United States (en)
Germany (de)
Austria (de)
France (fr)
Eggs in Purgatory
This cozy, saucy dish adds a little kick to your morning and pairs perfectly with crusty bread for a quick, comforting start to the day.
Ingredients
- ¼ cup (60 mL) olive oil
- 1 tsp (5 mL) crushed red pepper flakes
- 1 tsp (5 mL) Italian Seasoning Mix
- 1 jar (24 oz./700 mL) marinara
- ½ cup (125 mL) water
- 6 eggs
- Optional for Serving: Parsley, Parmesan cheese, and toasted bread
Directions
- Place the oil, pepper flakes, and seasoning in the 12" (30-cm) Stainless Steel Skillet and heat over medium heat for 2–3 minutes, or until the pepper flakes and herbs begin to sizzle.
- Reduce the heat to medium. Slowly and carefully (it will sizzle and spit), stir in the marinara and water (see cook’s tip). Simmer, uncovered, for 5 minutes.
- Crack the eggs, spaced out evenly, into the sauce. Cover the pan with the lid and turn the heat to low. Cook the eggs for 10–12 minutes for a runny yolk, or to your desired doneness.
- Serve with a sprinkle of parsley or Parmesan cheese and crusty, toasted, bread for dipping, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 210, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 190 mg, Sodium 490 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugar), Protein 8 g
Cook's Tips:
To get every last bit of flavor, put your water in the marinara jar, close it, and shake it before adding the water to the pan.
Crack your eggs into a small bowl first. It’s an easy way to catch any bits of shell and helps keep the yolks intact when you add them to the pan.
