Eggs in Purgatory
Eggs in Purgatory
An Italian breakfast take on rich, spicy eggs in a tomato arrabiata sauce, perfect over toast or with toasted bread on the side for dipping.
Ingredients
- jarred arrabiata sauce or leftover tomato sauce, 1 cup (spiced to taste with chili flakes, paprika, or other preferred spices)
- eggs, 2–4
- fresh parsley, 1 tsp chopped (or dry flakes)
- sea salt, to taste
- black pepper, to taste
- optional: grated parmesan or pecorino, 1–2 tsp
Directions
If using leftover tomato sauce, stir in chili flakes, paprika, or other preferred spices to taste to turn it into arrabiata.
Pour sauce into skillet and simmer 2–3 min until warm and fragrant.
Make small wells in the sauce with a spoon. Crack eggs carefully into wells.
Cover skillet, cook 4–6 min until egg whites set but yolks are still runny (cook longer for firmer yolks).
Season with salt and pepper. Sprinkle parsley and cheese if using.
Serve hot over toast or with toasted bread on the side for dipping.