Eggs In Purgatory Recipe
arrabbiata sauce | poached eggs | grana padano | torn basil | rustic toast | add housemade italian sausage +$3
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Ingredients
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Arrabbiata Sauce
Eggs and Garnish
Method
Arrabbiata Sauce Preparation
- 1
Saute the Aromatics
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1-2 minutes until fragrant.
- 2
Add Tomatoes
Stir in the canned crushed tomatoes, salt, and sugar. Bring to a simmer and cook for 15-20 minutes, stirring occasionally until the sauce thickens.
- 3
Finish the Sauce
Mix in the torn fresh basil and remove from heat. Set aside while you prepare the eggs.
Eggs Cooking and Serving
- 4
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.
- 5
Prepare the Toast
While the eggs are poaching, toast the rustic bread until golden brown.
- 6
Assemble the Dish
In a large shallow bowl, spread a generous amount of the arrabbiata sauce. Using a slotted spoon, carefully place the poached eggs on top of the sauce.
- 7
Add Garnishes
Sprinkle the grated Grana Padano cheese over the eggs, and garnish with torn fresh basil leaves. If desired, add slices of cooked Italian sausage on the side.
- 8
Serve
Serve immediately with the toasted rustic bread on the side for dipping into the sauce and eggs.