Eggs in Purgatory

with Barilla® Spicy Marinara Sauce

  • 201
  • 10 g
    Total Fat
  • 20 g
  • 9 g
  • Prep
  • Cook
  • Skill


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


  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.

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