Eggs in Purgatory
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If you’ve got eggs in the fridge and a jar of Rao’s in the pantry, you have what you need to make this Southern Italian staple. Fragrant tomato sauce gently poaches the eggs; every bite is bright and divinely flavorful. And it’s easy and versatile—scale the recipe up or down as needed to feed everyone.
1 24oz jar Rao’s Homemade® Marinara Sauce
3, large Eggs
Fresh ground Pepper
2 tablespoons grated Parmesan
2, sliced thinly on a bias Scallions
Heat Rao’s Homemade® Marinara or Rao’s Homemade® Tomato Basil Sauce in a large skillet or cast iron pan, for about 3 to 4 minutes.
With the back of a spoon create 3 divots in the sauce.
One at a time, crack an egg into a ramekin and drop into the sauce divots. Repeat with remaining eggs.
Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
Top eggs with parmesan cheese, scallions and freshly ground pepper.