Eggs in Purgatory
This quick and flavorful 'Eggs in Purgatory' recipe features eggs gently poached in a simmering marinara sauce, seasoned with salt and pepper, and finished with grated Parmesan and dried parsley. It's a simple, comforting dish perfect for a hearty breakfast, brunch, or light meal, best served with crusty bread.
Equipment
- 1 Large skillet or frying pan Preferably non-stick or well-seasoned cast iron to prevent sticking.
- 1 Spatula or Ladle For stirring sauce and carefully scooping eggs.
- 1 Measuring Spoons For accurate seasoning.
- 1 Cheese Grater If using block Parmesan.
Ingredients
Main
- 1 Tablespoon Olive Oil
- 5 whole Eggs
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 cups Marinara Sauce Jarred
- 1 Tablespoon Parmesan Cheese Grated
- ½ teaspoons Dried Parsley
Instructions
- Heat olive oil in a large skillet or frying pan over medium heat.
- Pour the marinara sauce into the skillet, add salt and pepper, and bring it to a gentle simmer, stirring occasionally.
- Create 5 small indentations or 'wells' in the simmering sauce using the back of a spoon.
- Carefully crack one egg into each well, ensuring the yolks remain intact.
- Reduce heat to low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
- Remove the skillet from the heat.
- Garnish generously with grated Parmesan cheese and dried parsley.
- Serve immediately, ideally with crusty bread for dipping.
Notes
1. **Sauce Quality is Key**: A high-quality jarred marinara sauce can significantly elevate this dish. Alternatively, a homemade marinara will provide a richer, fresher flavor. Adjust seasoning based on the sauce's inherent saltiness.
2. **Egg Doneness**: The beauty of 'Eggs in Purgatory' lies in the runny yolk. Cook until the whites are just set but the yolks remain fluid. A lid helps steam the tops of the eggs for even cooking without flipping.
3. **Enhancements**: For an extra layer of flavor, sauté minced garlic or finely chopped onion in the olive oil before adding the marinara. A pinch of red pepper flakes can add a pleasant warmth and 'purgatory' kick.
4. **Serving**: This dish is best served immediately with crusty bread for dipping, which is essential for sopping up the delicious sauce and runny yolks.
2. **Egg Doneness**: The beauty of 'Eggs in Purgatory' lies in the runny yolk. Cook until the whites are just set but the yolks remain fluid. A lid helps steam the tops of the eggs for even cooking without flipping.
3. **Enhancements**: For an extra layer of flavor, sauté minced garlic or finely chopped onion in the olive oil before adding the marinara. A pinch of red pepper flakes can add a pleasant warmth and 'purgatory' kick.
4. **Serving**: This dish is best served immediately with crusty bread for dipping, which is essential for sopping up the delicious sauce and runny yolks.