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My BigMouth Blog | A Blog by Jason Glover

Eggs in Purgatory

Eggs in Purgatory

Eggs in Purgatory | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Poached eggs in a bubbly, roasted marinara sauce. Eggs in Purgatory is a one pan meal that's great for breakfast, brunch or dinner!

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Yields2 Servings
Prep Time3 minsCook Time10 minsTotal Time13 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

Make the Roasted Marinara Sauce
1

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.)

Make the Eggs
6

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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Ingredients

 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

Directions

Make the Roasted Marinara Sauce
1

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.)

Make the Eggs
6

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!

Eggs in Purgatory

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