QUICK LINKS:

Eggs in Purgatory from Perreca's

Updated: 07/13/2013 9:36 AM
Created: 07/12/2013 1:51 PM WNYT.com
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.
 

Albany

Overcast
28°
31° | 24°
  • Feels like: 23° F
  • Wind: N 5mph
  • Humidity: 69%