Eggs in Purgatory

This recipe is proof that marinara sauce isn't just for pasta.

Total Time:
20 min
5 min
5 min
10 min

2 servings

  • 2 cups marinara sauce (chunky works best for this recipe)
  • 1/2 teaspoon red pepper flakes
  • 2 slices cooked smoked bacon, chopped
  • 2 eggs
  • Toasted bread, for dipping, optional
  • Combine the sauce, pepper flakes and bacon in a small skillet or pot. Cook over medium heat until bubbly, 3 to 5 minutes. Reduce the heat to a simmer, while you cook the eggs.

  • Meanwhile, fill a 2-quart pot with water, leaving 1-inch of space from the rim. Bring the water to a boil.

  • Set a small strainer over a bowl. Crack one egg into the strainer, and allow the loose parts of the white to drain off, 1 minute.

  • Place a chopstick or a butter knife in the center of the pot with the boiling water. Stir vigorously to create a funnel effect (it should look like a mini tornado in the center of the pot). Gently slide the egg into the center. Reduce the flame to keep the water at a gentle bubble. Cook the egg for exactly 2 minutes. Using a slotted spoon, transfer the egg to a paper-towel-lined plate to drain. Repeat this process with the remaining egg.

  • To serve, divide the sauce into two shallow bowls. Place one poached egg in each bowl, and garnish with a piece of toasted bread if using.

The sauce can be prepared up to three days in advance. If not using immediately, let it cool completely, and store in the fridge in a covered container.

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