Eggs in Purgatory

with Barilla® Spicy Marinara Sauce

  • 201
    Calories
  • 10 g
    Total Fat
  • 20 g
    Carbohydrate
  • 9 g
    Protein
Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 6 people

  • 1 jar Barilla® Spicy 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

Instructions

  1. 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.
  2. 2
    Stir in sauce and water. Bring to a boil; reduce heat to a simmer. Season to taste with salt and black pepper.
  3. 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.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies