Ina Garten Easy Eggs In Purgatory

Ina Garten’s Easy Eggs in Purgatory is made with good olive oil, yellow onions, garlic, Rao’s Arrabbiata Sauce, crushed red pepper flakes, fresh rosemary, extra-large eggs, Italian Pecorino cheese, minced fresh parsley, flaked sea salt, black pepper, and toasted country bread. This delicious Easy Eggs in Purgatory recipe creates a hearty dinner that takes about 25 minutes to prepare and can serve up to 2 people.

This Easy Eggs In Purgatory Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• Good olive oil (e.g., 1 tablespoon)
• 1 cup (160 g) thinly sliced yellow onions
• 1 garlic clove, minced
• 1 (24-ounce / 680 g) jar Rao’s Arrabbiata Sauce
• ⅛ teaspoon (a pinch) crushed red pepper flakes
• 1 (6-inch / 15 cm) sprig fresh rosemary
• 4 extra-large eggs
• 1 tablespoon (15 g) freshly grated Italian Pecorino cheese
• 1½ teaspoons (6 g) minced fresh parsley
• Flaked sea salt (e.g., Maldon) and freshly ground black pepper
• 2 to 4 slices toasted country bread, for serving

How To Cook Easy Eggs In Purgatory:

1. Heat Oil: Heat 1 tablespoon of olive oil in a medium (10-inch / 25 cm) sauté pan over medium to medium-low heat.
2. Cook Onions: Add the sliced onions and cook for 5 to 7 minutes, stirring occasionally, until tender and starting to brown.
3. Add Garlic: Stir in the minced garlic and cook for 1 minute.
4. Add Sauce: Pour in the arrabbiata sauce, red pepper flakes, and add the rosemary. Bring to a simmer and cook over medium-low heat for 5 minutes. Remove and discard the rosemary sprig.
5. Add Eggs: Crack each egg into a small bowl and gently slide it into the sauce, placing them on opposite sides of the pan. Be careful not to break the yolks. Use the edge of the bowl to make slight indentations in the sauce.
6. Cook Eggs: Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set but the yolks are still runny.
7. Add Toppings: Sprinkle the Pecorino cheese, minced parsley, sea salt, and black pepper over the eggs. Cover the pan again and cook for 1 more minute.
8. Serve: Use a large spoon to scoop out two eggs per person along with some sauce. Transfer to shallow bowls and spoon the remaining sauce around the eggs. Serve hot with toasted country bread.

Recipe Tips

• Use Fresh Eggs: Fresh eggs are crucial for the best texture and flavor. They help the yolks stay runny and the whites set properly.
• Adjust Spice Level: If you prefer a milder dish, reduce or omit the crushed red pepper flakes. For more heat, add extra flakes or a pinch of cayenne pepper.
• Watch Cooking Time: Keep an eye on the eggs while cooking. They should be set but with runny yolks. Overcooking will make the yolks hard.
• Toast Bread Just Right: Toast the country bread until it’s crispy but not too dark. It should be sturdy enough to soak up the sauce without falling apart.
• Serve Immediately: Eggs in Purgatory are best enjoyed right away. The eggs will stay creamy and the bread crispy if served hot.

How To Store & Reheat Leftovers

• Refrigerate: Cool leftovers easy eggs in purgatory to room temperature. Then, store them in an airtight container in the fridge for up to 2 days.
• Reheat: Gently warm leftovers easy eggs in purgatory in a pan over low heat for about 5 minutes, covering it to keep the eggs from drying out, until heated through.

Nutrition Facts

Serving Size: 1 serving (based on 2 servings total)

• Calories: 410
• Total Fat: 28 g
• Saturated Fat: 6 g
• Cholesterol: 290 mg
• Sodium: 900 mg
• Potassium: 580 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Sugars: 10 g
• Protein: 18 g

Try More Ina Garten Recipes:

• Ina Garten Buckwheat Crêpes “complète”
• Ina Garten Breakfast Tacos
• Ina Garten Avocado & Fried Egg Tartines
• Ina Garten Mini Frittata
• Ina Garten Roasted Vegetable Frittata