Eggs in Purgatory

"Uova in purgatorio" or poached eggs cooked in a spicy tomato sauce are said to have originated in Italy, near Naples. This dish is simple to prepare using our arrabbiata sauce and can be enjoyed for any meal. 


Category: Recipes using Sauce


For 3 Serving(s)

What you will need:

3 extra large fresh eggs
1 container Talluto's Arrabbiata Sauce (Spicy Marinara), thawed
1 sprig fresh basil
1 sprig fresh oregano
1 drizzle Extra-virgin olive oil
1 pinch freshly ground black pepper
2 Tbsp freshly grated Parmigiano Reggiano
3 slices crusty Italian bread, toasted
1 pinch crush red pepper flakes, if desired

Eggs in Purgatory Directions

  1. Gently heat the arrabbiata sauce in a medium-size skillet (approx 9 inches) for a few minutes until hot.
  2. Using the back of a spoon, make indentations in the sauce to cradle the eggs.
  3. Crack the eggs into the pan inside each indentation.
  4. Sprinkle the eggs with a little cracked black pepper.
  5. Cover the pan with a lid to allow the eggs to cook.
  6. Simmer over medium heat to cook the eggs for 2-3 minutes or until your likeness. 
  7. Uncover the pan and remove from the heat.
  8. Top with fresh basil and oregano leaves.
  9. Top with freshly grated Parmigiano cheese. 
  10. Drizzle with a touch of extra-virgin olive oil and serve with toasted crusty bread.
  11. If you are feeling devilish, add a bit more crushed red pepper flakes to adjust the heat.
  12. Enjoy!

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