Eggs in Purgatory

with Barilla® Fire Roasted Marinara Sauce

Made with

Barilla Fire Roasted Marinara Tomato Sauce

Buy now
Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Casual
Diet
Vegetarian


201
Calories
10 g
Total Fat
20 g
Carbohydrate
9 g
Protein

Ingredients 6 Servings

Ingredients for 6 people

  • 1 jar Barilla® Fire Roasted 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
Share ingredients

You copied text to clipboard:

Instructions

  • 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.
  • Stir in sauce and water. Bring to a boil; reduce heat to a simmer. Season to taste with salt and black pepper.
  • 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.
Show more