Eggs in Purgatory (Italian Eggs) August 06 2015, 0 Comments

Serves 2 to 4



In a large sauce pan, heat Cucina Antica Tomato Basil sauce on low heat until it begins to simmer. Using the back of a spoon, move some sauce aside to create space for an egg. Crack egg into space. Repeat with other eggs. Eggs should not be submerged by tomato sauce. Increase heat and cook until egg whites are fully cooked and yolks are slightly runny. Remove pan from heat and drizzle eggs with Cucina Antica Extra Virgin Olive Oil. Add salt and pepper to taste and sprinkle with Parmesan cheese and cilantro. Serve with fresh fruit and fresh, toasted Italian bread.