Eggs in Purgatory from Perreca's
Posted at: 07/12/2013 1:51 PM
Updated at: 07/13/2013 9:36 AM
By: Amy Adamchick
Eggs in Purgatory from Perreca's– The Ultimate Italian Peasant Food
One or Two DAYS before, combine the following in a glass bowl or container to marinate the flavors of the Purgatory sauce:
1 qt. marinara sauce
3 cloves garlic (minced)
1/2 white onion (finely chopped)
1/4 cup grated parmesan cheese
1/4 cup fresh parsley ( chopped & stems removed)
1/4 cup water
1/4 cup extra virgin olive oil
1 tbsp. (or to taste) dried red pepper flakes
2 tsp. salt
1 tsp. black pepper
When ready to make your eggs, heat a medium skillet and add enough of your Purgatory sauce to generously cover bottom of pan.
Heat sauce on medium flame until it's hot and bubbly.
Crack 3 – 4 eggs directly into the hot sauce and let cook to desired doneness.
Remove skillet from flame and use rubber spatula to ease eggs and sauce onto plate. Tear 3 or 4 fresh basil leaves over the eggs before serving.
Serve with plenty of hard-crusted Italian bread for dunking.