Eggs in Purgatory

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  • 3 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (24.5-oz.) jar of your favorite tomato-based pasta sauce
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup chopped Italian parsley divided
  • Salt and pepper
  • 4 eggs
  • 1/2 cup grated Parmesan
  • Baguette slices, toasted


Heat a large, lightly oiled sauté pan over medium heat.  Sauté onions and garlic until tender. Add sauce, crushed red pepper and half of the parsley. Season to taste with salt and pepper. Simmer 3-4 minutes.
Make 4 wells in the sauce and crack eggs into them. Cover pan and simmer until eggs are set and done to your liking. Remove pan from heat and sprinkle with parmesan and remaining parsley. Serve eggs and sauce with slices of toasted baguette.

Recipe from Central Market Mill Creek - Culinary Resource Center
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