EGGS IN PURGATORY

EGGS IN PURGATORY

YIELDS: 2 Servings PREP TIME: 3 mins COOK TIME: 10 mins TOTAL TIME: 13 mins
2 eggs
2 cups roasted marinara sauce
Grated Parmesan or pecorino cheese
Salt and pepper, to taste
Truffle oil, for drizzling (optional)
Roasted Marinara Sauce
4 lbs ripe tomatoes, quartered
1 small yellow onion, quartered
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tsp Italian seasoning
Salt, to taste
Tools 
Cutting board 
Knife
Baking sheet 
Large bowl 
Immersion blender 
Ramekins 
  1. For the roasted marinara, preheat oven to 450°F.
  2. Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
  3. Roast for 30-40 minutes.
  4. Remove from the oven and transfer everything to a large bowl.
  5. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
  6. To prepare the eggs, preheat oven to 400°F. Lightly grease two individual baking dishes/ramekins.
  7. Pour about 1 cup of roasted marinara into each baking dish then carefully crack an egg into the center of the sauce.
  8. Season with salt and pepper. 
  9. Place the dishes on a baking sheet and transfer to the oven to bake until the egg white is cooked but the yolk is still runny.
  10. Remove from the oven, sprinkle with cheese and drizzle with truffle oil (if desired).
  11. Serve with toast and enjoy!

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