Recipe courtesy of Jennifer Perillo
Recipe courtesy of Jennifer Perillo
Watch how to make this recipe.
Eggs in Purgatory
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 156
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 680 mg
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 156
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 680 mg
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.
