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

Recipe courtesy of Jennifer Perillo

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Total:: 20 min
Prep:: 5 min
Inactive:: 5 min
Cook:: 10 min

Yield:: 2 servings

Level:: Easy

Ingredients

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

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.

My Private Notes

Name: Eggs in Purgatory
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 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