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Eggs in Purgatory
Ingredients
3, large
Egg
Coarse
Salt
Fresh ground
Pepper
2 tablespoons grated
Parmesan
2, sliced thinly on a bias
Scallions
ABOUT
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.
DIRECTIONS
01
Heat Rao’s Homemade® Marinara or Rao’s Homemade®Tomato Basil Sauce in a large skillet or cast iron pan, about 3 to 4 minutes.
02
With the back of a spoon create 3 divots in the sauce.
03
One at a time, crack an egg into a ramekin and drop into the sauce divots. Repeat with remaining eggs.
04
Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
05
Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
06
Top eggs with parmesan cheese, scallions and freshly ground pepper.
PRODUCTS USED
Marinara Sauce
Bring home the famous taste of Rao’s Homemade® Marinara Sauce. We slow cook sweet Italian plum tomatoes with fresh ingredients to create this classic sauce.
Tomato Basil Sauce
Bring home the famous taste of Rao’s Homemade® Tomato Basil Sauce. This versatile sauce combines our slow-simmered Italian tomatoes with the aromatic flavor of basil.
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