Eggs in Purgatory with Barilla® Marinara Sauce
Eggs in Purgatory with Barilla® Marinara Sauce
30 minutes total / Calories 201
Made with Barilla® Marinara sauce
Marinara Sauce Recipes
Ingredients
Serves 6
| 1 | Jar Barilla® Marinara sauce |
| 2 | Tablespoons extra virgin olive oil |
| 1 | Large onion, chopped |
| 1 | Large red sweet pepper, seeded and chopped |
| 3 | Cloves garlic, sliced |
| 1 | Teaspoon ground cumin |
| 1 | Teaspoon paprika |
| 1 | Teaspoon ground turmeric |
| ½ | Cup water |
| Salt | |
| Ground black pepper | |
| 6 | Eggs |
| Crumbled feta cheese, chopped fresh cilantro | |
| Crusty French baguette for serving, optional |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a very large, deep skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir 5 to 7 minutes or until vegetables are soft but not browned. Stir in the cumin, paprika, and turmeric; cook and stir 1 minute more.
Step 2
Stir in sauce and water. Bring to a boil; reduce heat to a simmer. Season to taste with salt and black pepper.
Step 3
Crack eggs, one at a time, into a small dish then carefully pour into sauce. Cover; reduce heat; cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro, if desired. Serve with crusty French bread.
Marinara
NO SUGAR ADDED*, 100% EXTRA VIRGIN OLIVE OIL
Origin of Inspiration: SOUTHERN ITALY | The seaside of this region features bright Mediterranean fare where freshness is paramount, from seafood to salads.
Taste: FLAVORFUL | Simmered garlic puree and onions with a touch of premium basil
Texture: CRUSHED | Homestyle, finely diced tomatoes
*See nutritional fact panel for more information. Not a low calorie food.
- Pack size 24 oz.
- Range Premium Sauces