Description
Quick skillet of eggs in purgatory brings Italian comfort straight to kitchen tables. Spicy tomato sauce cradles perfectly poached eggs, inviting diners to savor each delicious bite.
Ingredients
Scale
- 4 extra-large eggs
- 1 (24-oz / 680 g) jar Rao’s Arrabbiata Sauce
- 1 cup (160 g) thinly sliced yellow onions
- 2 to 4 slices toasted country bread
- 1 tbsp (15 g) olive oil
- 1 garlic clove, minced
- 1 (6-inch / 15 cm) sprig fresh rosemary
- 1½ tsps (6 g) minced fresh parsley
- 1 tbsp (15 g) freshly grated Italian Pecorino cheese
- ⅛ tsp (a pinch) crushed red pepper flakes
- Flaked sea salt
- Freshly ground black pepper
Instructions
- Sauté Preparation: Heat olive oil in a medium-sized pan over medium-low temperature, creating a gentle cooking base for the ingredients.
- Onion Infusion: Introduce sliced onions and sauté until softened and caramelized, developing a light golden-brown color. Add finely chopped garlic and stir to release its aromatic essence.
- Sauce Development: Pour arrabbiata sauce into the pan, incorporating red pepper flakes and a rosemary sprig. Simmer gently for 5 minutes, then remove the rosemary.
- Egg Placement: Carefully crack eggs into the sauce, creating slight indentations to maintain yolk integrity. Distribute eggs evenly across the sauce’s surface.
- Cooking and Finishing: Cover the pan and cook for 4-6 minutes until egg whites are set but yolks remain soft. Sprinkle Pecorino cheese, parsley, sea salt, and cracked black pepper over the eggs.
- Serving: Plate two eggs per serving with an abundant portion of sauce. Accompany with freshly toasted country bread for a complete and satisfying meal.
Notes
- Prep Eggs Carefully: Crack each egg into a separate small bowl to prevent shell fragments and ensure perfect placement in the sauce.
- Control Heat Precisely: Maintain medium-low temperature to prevent burning and achieve gentle, even cooking of onions and eggs.
- Choose Quality Sauce: Select a spicy arrabbiata sauce with robust flavor to enhance the overall taste profile of the dish.
- Timing Is Critical: Monitor egg whites closely, cooking 4-6 minutes to achieve perfectly set whites with soft, runny yolks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 370 mg