Eggs in Purgatory
These eggs poached in sauce form a real down home dish and a great way to use leftover spaghetti sauce! Along with bread and salad it was one of our children's favorite supper meals!
- leftover spaghetti sauce
- 4-6 fresh eggs
- basil (fresh or dried)
- Pour at least 2-3 inches spaghetti sauce into a wide skillet.
- Heat until bubbly.
- Add the eggs one at a time to the sauce.
- Sprinkle with basil.
- Slip the eggs, naked, into the simmering sauce, without crowding them.
- Cook, simmering, until they reach desired consistency, usually around 4 minutes.
Add bread and salad and you’ve got a delicious, simple, well-balanced supper. Buon appetito!
Image of eggs via Pixabay.com.