Eggs in Pur­ga­tory

Recipe cour­tesy of laura Vi­tale

The Record (Troy, NY) - - NEWS -

serv­ings: 4


1 jar (23 ounces) Ber­tolli Rus­tic Cut Roasted Gar­lic Mari­nara Sauce

1/2 cup wa­ter

4 eggs salt, to taste pep­per, to taste

2 ta­ble­spoons freshly grated Parme­san cheese

1 ta­ble­spoon chopped pars­ley


4 slices cia­batta, sliced about

1/2-inch thick

1 1/2 ta­ble­spoons Ber­tolli Ex­tra Vir­gin Olive Oil

1 large clove gar­lic, peeled but not chopped to make eggs: in large skil­let with high sides over medium-high heat, add mari­nara sauce. Pour wa­ter into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skil­let. Bring to low boil. us­ing back of wooden spoon, make four small wells in sauce. Care­fully crack eggs, one at a time, and drop each egg into a sep­a­rate well in bub­bling sauce. sprin­kle salt and pep­per on each one, to taste; cover skil­let with lid and cook 7-8 min­utes, or un­til egg whites set. When eggs are cooked to de­sired done­ness, sprin­kle with Parme­san cheese and chopped pars­ley. to make bread: Char bread on br­uschetta pan or in­door grill pan about 1 minute on each side un­til toasted. Once toasted, rub with clove of gar­lic on both sides then driz­zle with olive oil. serve eggs with hunks of charred gar­lic bread.

Note: if us­ing skil­let larger than 12 inches, you can add eight eggs in­stead of four for ad­di­tional serv­ings.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.