Eggs in Purgatory | Dads That Cook
By Jason Glover
AuthorJason GloverPoached eggs in a bubbly, roasted marinara sauce. Eggs in Purgatory is a one pan meal that's great for breakfast, brunch or dinner!
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
Roast for 30-40 minutes.
Remove from the oven and transfer everything to a large bowl.
Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Preheat oven to 400°F. Lightly grease two individual baking dishes/ramekins.
Pour about 1 cup of roasted marinara into each baking dish then carefully crack an egg into the center of the sauce.
Season with salt and pepper.
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.
Remove from the oven, sprinkle with cheese and drizzle with truffle oil (if desired).
Serve with toast and enjoy!
Ingredients
Directions
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
Roast for 30-40 minutes.
Remove from the oven and transfer everything to a large bowl.
Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Preheat oven to 400°F. Lightly grease two individual baking dishes/ramekins.
Pour about 1 cup of roasted marinara into each baking dish then carefully crack an egg into the center of the sauce.
Season with salt and pepper.
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.
Remove from the oven, sprinkle with cheese and drizzle with truffle oil (if desired).
Serve with toast and enjoy!
