Eggs In Purgatory Recipe
Arrabbiata sauce, poached eggs, grana padano, torn basil, rustic toast | Add housemade Italian sausage +$3.00
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Ingredients
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Arrabbiata Sauce
Poached Eggs
Toppings
Rustic Toast
Italian Sausage (Optional)
Method
Arrabbiata Sauce
- 1
Prepare the Sauce
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sauté for about 1-2 minutes until fragrant. Stir in the crushed tomatoes, salt, and black pepper. Let it simmer for 15-20 minutes, allowing the flavors to meld. Add the torn basil just before serving.
Poached Eggs
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Toppings
- 3
Prepare the Toppings
While the eggs are poaching, grate the grana padano cheese and set aside. Tear additional fresh basil leaves for garnish.
Rustic Toast
- 4
Italian Sausage (Optional)
- 5
Cook the Sausage
If adding sausage, heat a skillet over medium heat. Add the ground Italian sausage, fennel seeds, salt, and black pepper. Cook for about 8-10 minutes until browned and cooked through, breaking it into small pieces as it cooks.
Assembly
- 6
Assemble the Dish
In bowls, ladle the arrabbiata sauce as the base. Gently place poached eggs on top, sprinkle with grated grana padano, and garnish with torn basil. Serve with slices of toasted rustic bread on the side. If using, top with cooked Italian sausage.
