Mamma Angela’s Eggs in Purgatory ___

Mamma Angela’s Eggs in Purgatory

Ingredients

For the Eggs:

  • 1 (12 oz) jar Saclà Arrabbiata Sauce
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 4 large eggs
  • Salt, to taste
  • Freshly cracked black pepper
  • Fresh basil leaves, torn
  • Grated Pecorino Romano, for serving (optional)
  • Crusty Italian bread, toasted, for serving

Directions

Heat the olive oil in a medium skillet over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 30 seconds.

Pour in the Saclà Arrabbiata Sauce and bring it to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the sauce to thicken slightly.

Using the back of a spoon, make four small wells in the sauce. Crack an egg into each well. Season the eggs lightly with salt and black pepper.

Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, about 5 to 7 minutes. Cook a little longer if you prefer firmer yolks.

Finish with torn basil and, if desired, a generous shower of grated Pecorino Romano. Drizzle with a little extra virgin olive oil and serve immediately with toasted crusty bread for dipping.