Description
Ina Garten’s easy eggs in purgatory brings spicy Italian comfort to your breakfast table. Simmering tomato sauce cradles perfectly poached eggs, creating a rustic dish that delivers bold flavors and hearty satisfaction for weekend mornings.
Ingredients
Scale
Primary Ingredients:
- 4 extra-large eggs
- 1 cup (160 g) thinly sliced yellow onions
- 1 (24-ounce / 680 g) jar Rao’s Arrabbiata Sauce
- 2 to 4 slices toasted country bread
Herbs and Seasonings:
- 1 (6-inch / 15 cm) sprig fresh rosemary
- 1½ teaspoons (6 g) minced fresh parsley
- ⅛ teaspoon (a pinch) crushed red pepper flakes
- 1 tablespoon (15 g) freshly grated Italian Pecorino cheese
- Flaked sea salt and freshly ground black pepper
Cooking Ingredients:
- 1 good olive oil (1 tablespoon)
- 1 garlic clove, minced
Instructions
- Prepare a medium-sized (10-inch / 25 centimeters) sauté pan and warm of olive oil over medium-low temperature, creating a gentle cooking environment.
- Introduce sliced onions into the pan, gently stirring and allowing them to soften and caramelize for 5 to 7 minutes until they develop a light golden-brown color.
- Incorporate finely chopped garlic into the onion mixture, stirring continuously for approximately 1 minute to release its aromatic essence.
- Pour the spicy arrabbiata sauce into the pan, complementing it with red pepper flakes and a fresh rosemary sprig. Allow the mixture to simmer gently over medium-low heat for 5 minutes, then carefully remove and discard the rosemary.
- Delicately crack each egg into a separate small bowl, then gently slide them into different areas of the sauce, ensuring the yolks remain intact by creating slight indentations with the bowl’s edge.
- Cover the pan securely and continue cooking for 4 to 6 minutes, monitoring the egg whites until they become completely set while maintaining soft, runny yolks.
- Enhance the dish by generously sprinkling Pecorino cheese, freshly chopped parsley, sea salt, and cracked black pepper over the eggs. Return the lid and cook for an additional minute.
- Serve the eggs by using a large spoon to distribute two eggs per serving, accompanied by a generous portion of sauce. Transfer to shallow bowls, ensuring each plate receives an equal amount of the flavorful sauce. Accompany with freshly toasted country bread for a complete meal.
Notes
- Crack farm-fresh eggs for the richest, most vibrant flavor and perfect runny yolks.
- Customize heat levels by adjusting red pepper flakes or adding a sprinkle of cayenne for extra kick.
- Monitor cooking closely to achieve perfectly set whites with luscious, liquid golden centers.
- Select rustic country bread with sturdy texture that captures every drop of spicy tomato sauce.
- Plate and devour immediately while the dish radiates warmth and maximum deliciousness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (based on 2 servings total)
- Calories: 410
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 290 mg