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Do you ever feel stuck in the middle?
I feel that way more than I should. With life so busy, taking care of a home and family, keeping up with a full time job, blogging, attending events and teaching culinary, it’s hard to constantly make the right choices with limited time. It’s easy to make mistakes.
Maybe that’s how these eggs feel. Stuck in the middle…stuck in purgatory. Except their purgatory is a rich, saucy marinara loaded with fresh Basil and topped with a tangy Parmesan Reggiano. Now that’s a purgatory I can totally get behind!
Eggs in Purgatory/Eggs Diablo
- 4-6 fresh eggs
- 4 cups marinara sauce, store bought or homemade
- 1 cup Parmesan Reggiano, shaved
- 1 bunch fresh Basil leaves, roughly chopped
- Fresh, crusty bread
- Salt & pepper to taste
Pour marinara sauce into a large skillet. Bring to a low boil. Cook for about 10 minutes or until sauce begins to thicken. Make 4-6 wells in the sauce, one well for each egg you plan to use. Crack eggs into each well. Cover the pan with a lid and allow the eggs to poach for 4-5 minutes until they are covered with a white film then remove from the stove. Do not overcook your eggs. They will continue to cook for a bit in the hot sauce once removed from the burner.
Sprinkle with fresh basil and cheese. Serve over warm crusty bread or toast.
*If you prefer eggs more well cooked, you can cook them to your preference, then serve according to directions. If you would like additional protein, you can add cooked ground Italian Sausage to the marinara for a very filling breakfast.
Life is too short to eat ugly food y’all.