Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Poached Eggs in Purgatory
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 45 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 342 mg
- Sodium
- 805 mg
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 45 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 342 mg
- Sodium
- 805 mg
Ingredients
Tomato Sauce:
Directions
- Heat olive oil in a saucepan and add the tomato sauce. Bring to a boil.
- Carefully crack the eggs into the pan, allowing them to cook right in the sauce. Scatter mozzarella cheese on top. Simmer on low to medium heat with lid on for approximately
- 10 minutes.
- Remove lid and add your torn basil leaves at the very end. Salt and pepper to season and serve immediately.
Tomato Sauce:
- To make Tomato Sauce:
- Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
- Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together.
- Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes.
- Season the sauce with salt. Add the torn basil leaves at the very end.
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