Eggs in Purgatory
Chef's Recipes

Eggs in Purgatory

Eggs and jar of Marinelli Sauce® in the pantry is all you need to make this popular Italian staple. Aromatic tomato sauce and gently poached eggs…so easy and versatile, it’s a great brunch, breakfast or anytime meal. 


  • 1 Jar Marinelli Sauce® (Any Flavor)
  • 3 Large Eggs
  • Sea Salt
  • Freshly ground Black Pepper
  • 2 tablespoons grated Parmigiano Reggiano
  • Freshly torn Basil leaves (optional)
  • Certified extra-virgin olive oil (for drizzling at the end)
  • Fresh Italian bread or toasted baguette


  1. Heat Marinelli Sauce® in a large skillet or cast iron pan, for about 3 to 4 minutes.
  2. With the back of a spoon create 3 divots in the sauce.
  3. One at a time, crack an egg into a ramekin and gently drop into the sauce divots. Repeat with remaining eggs.
  4. Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
  5. Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
  6. Top eggs with Parmigiano Reggiano cheese, torn basil, freshly ground pepper and a drizzle of EVOO to finish.
  7. Serve fresh Italian bread or toasted baguette along side the eggs.

Boun appetito!

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