Eggs in Purgatory

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.

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.