Eggs in Purgatory

  • Servings: 4-6
  • Difficulty: easy
  • Print

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!

Ingredients

  • leftover spaghetti sauce
  • 4-6 fresh eggs
  • basil (fresh or dried)

Directions

  1. Pour at least 2-3 inches spaghetti sauce into a wide skillet.
  2. Heat until bubbly.
  3. Add the eggs one at a time to the sauce.
  4. Sprinkle with basil.
  5. Slip the eggs, naked, into the simmering sauce, without crowding them.
  6. 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.

Posted by Sheila Scorziello

American born, Italian at heart. Happily married over 40 years, living in Italy almost 30. Mom of two and nonna to 9 grandkids. Missionary with a passion for showing God's love in practical ways, honoring God by caring for his creation, and helping others taste and see that the Lord is good!

10 Comments

  1. I’ve never thought of eggs and sauce before, but with bread and a salad…hmm. 🙂

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    1. The first time Mario made for me, I thought yuck!! But he got me to try it and I was hooked. It’ surprisingly good! Try it and you might join the Italians in saying Gnam, gnam!! (Yum, yum!) It’s also good served over rice!

      Liked by 1 person

      Reply

      1. 🙂 maybe I will

        Liked by 1 person

  2. I would never thought of putting together eggs and spaghetti sauce.

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    1. Me neither. The first time Mario made this for me my first thought was Yuck! But I was hooked right away. It was a regular his mother fixed when she had leftover sauce to use up. She was a most resourceful woman!!

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      Reply

  3. The recipe sounds great, but I love the name Eggs in Purgatory!! Sounds like a fresh egg on a ledge that one way could roll, break and burn in a red hot flaming pan….or roll the other way back into the gentle, loving wings of the great Mama Chicken of Tyson’s….

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    1. Good metaphor Jeff. I’ve always been curious why they call it that. Odd name, but a great dish!!

      Liked by 1 person

      Reply

  4. So simple but one of my favorites from childhood that I continue to feast to on today.

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    1. Aha, that PROVES your Italian heritage!! It was a favorite of my hubby and of our kids too. I had never heard of it before marrying into an Italian family but love it!!

      Liked by 1 person

      Reply

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