Eggs in Purgatory

I don’t remember where the image of eggs baked in marinara sauce entered my mind, but it did.  And it looked so delicious that I had to try it.  So I did.  And it was wonderful.

Even my five year old liked it.  Any breakfast the five year old goes for that doesn’t involve massive quantities of maple syrup is A-OK in my book.

Eggs in Purgatory

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
  • Print

  • 1 Tbsp olive oil
  • 6-8 oz. diced pancetta or bacon (optional)
  • 1/2 cup diced yellow onion
  • 1 Tbsp minced garlic
  • 28 oz. can crushed tomatoes*
  • 1 6oz. can tomato paste*
  • 1 6oz. can water
  • 1/2 Tbsp red pepper flakes
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 8 eggs
  • 1 cup freshly grated Parmesan cheese

* A note on the tomatoes.  I highly, highly recommend using Contadina.  They don’t pay me or anything, I just think the quality is a lot better.

Yield:  6 eggs

Preheat the oven to 350F.

In an oven safe skillet over medium flame, heat up your olive oil and toss in the onion and pancetta.  Let it all get nice and brown, then toss in the garlic.  Give that a minute or so, and then add the crushed tomatoes, red pepper flakes, and herbs.  Stir this around and cook over medium low until the sauce is all bubbling and hot.

Carefully crack the eggs into the sauce, trying to keep each egg mostly in it’s own little well of sauce.  Pop the skillet into the oven and bake for 15 minutes, or until the egg whites are set.

When the egg whites are set, pull the dish out of the oven and sprinkle the Parmesan over the entire surfaced.  Return the dish to the oven and cook until the eggs reach the desired level of doneness.  My menfolk don’t like soft yolks, so I bake this another 20-30 minutes until the egg is completely cooked.

The beauty of baking eggs is that you have to drastically over bake them to produce that icky gray ring around the yolk.

This dish would scale up beautifully for a larger brunch event, I think.  Just make more sauce and bake them in larger casserole dishes.  A 9″x13″ casserole would probably hold a dozen eggs.

Serve in bowls with plenty of the amatriciana sauce and toasted ciabatta on the side.

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2 Responses to Eggs in Purgatory

  1. +JMJ+

    They don’t like runny yolks?! Those are the best part! =P

    I really like this variation, GeekLady. Thanks for linking it. =)

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