Eggs in Purgatory

Name: Eggs in Purgatory
Ingredients: 1 jar of Rao’s Homemade® Sensitive Marinara Sauce 3 large Eggs (2 colours of eggs for presentation) Coarse Salt Fresh ground Pepper 2 tablespoons grated Parmesan 2 sliced thinly on a bias Scallions

A flavorful, healthy, and quick meal ready in 15 minutes. Paired with freshly baked bread, seasoned to your liking, with garlic, gratiné or not, it will delight everyone for breakfast, lunch, or dinner.

Ingredients

1 jar of Rao’s Homemade^® Sensitive Marinara Sauce
3 large Eggs (2 colours of eggs for presentation)
Coarse Salt
Fresh ground Pepper
2 tablespoons grated Parmesan
2 sliced thinly on a bias Scallions

Directions

Heat Rao’s Homemade^® Marinara or Rao’s Homemade^® Tomato Basil Sauce in a large skillet (3 small cast iron pan) or cast iron pan, for about 3 to 4 minutes.
With the back of a spoon, create 3 divots in the sauce.
One at a time, crack an egg into a ramekin and drop it into the sauce divots. Repeat with remaining eggs.
Cook until whites have turned opaque, but yolks are still runny about 8-10 minutes.
Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
Top eggs with parmesan cheese, scallions and freshly ground pepper.