Description
Shortcut Eggs in Purgatory is a quick and comforting Italian-inspired dish of gently poached eggs nestled in a spicy, garlicky marinara sauce. Perfect for a fast breakfast, brunch, or light dinner.
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 clove garlic, sliced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon red pepper flakes
- 1 (28–32 ounce) jar marinara sauce
- 1/4 cup water
- 6 to 8 large eggs
- Finely grated parmesan cheese, for garnish
- Chopped fresh parsley or basil, for garnish
- Crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a wide, shallow skillet over medium heat. Add the onion and garlic and sauté until softened and translucent, about 3–4 minutes.
- Add the salt, pepper, and red pepper flakes and stir to coat.
- Pour in the marinara sauce. Add the water to the empty jar, swirl to loosen any remaining sauce, and add it to the skillet. Bring to a gentle simmer, then reduce heat to low.
- Crack each egg into a small bowl, then carefully slide into the sauce. Cover the skillet and cook until the whites are set and the yolks are jammy, about 8 minutes. Cook 2 minutes longer for fully set yolks.
- Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed.
- Spoon the eggs and sauce into bowls and garnish with parmesan, parsley or basil. Serve with crusty bread if desired.
Notes
- This dish is best enjoyed fresh.
- Leftovers can be refrigerated in an airtight container for 1–2 days.
- Reheat gently in a skillet with a drizzle of olive oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian