Shows
Popular Shows
In the Kitchen
Eggs in Purgatory
This recipe is proof that marinara sauce isn't just for pasta.
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 2 servings
Share This Recipe
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 2 servings
Ingredients
Directions
- 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.
Looking for Something Else?
Classes You May Also Like
Alex Guarnaschelli
Deviled Eggs with Bacon and Hot Sauce
31m
Easy
CLASS
Sarah Holden
Eggs in Purgatory with Sausage
32m
Easy
CLASS
Geoffrey Zakarian
Devilish Egg Salad
11m
Easy
CLASS
Bobby Flay
Classic Eggs Benedict
21m
Intermediate
CLASS
Take a Class on
Food Network Kitchen
Jet Tila
Bacon and Egg Fried Rice
21m
Easy
CLASS
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
Daniel Patterson
Poached Scrambled Eggs
8m
Easy
CLASS
