Maria Perreca Papa of Perreca's Bakery and Perreca’s Italian Kitchen in Schenectady is sharing her recipe for Eggs in Purgatory.
Ingredients:
- 1 quart-sized jar of your favorite marinara sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (sliced thinly)
- 1/3 cup grated parmesan cheese
- 1 tablespoon dried pepper flakes (more or less for your taste)
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 8 - 10 fresh eggs
- 3-4 fresh basil leaves if you have them or sub fresh or dried parsley
In a hot skillet, add olive oil and garlic slices, do not let the garlic brown. Heat for just a minute or two to meld the flavors. Then add marinara sauce, garlic powder, parmesan, dried pepper flakes and salt & pepper to taste. Let sauce get bubbly hot before cracking the eggs directly into the hot sauce to poach. Lower heat to med-high and cover for approx. seven minutes for medium running eggs, less time if you like them really running, more time for a harder egg.
Top with freshly torn basil and serve with a nice hard-crusted bread for dunking such as Schenectady’s own, Perreca’s Bread.
Optional scenarios to give your family variety are to…
- Top with mozzarella cheese
- Add pre-cooked, crumpled Italian sausage or bacon to the sauce
- Add other fresh or dried herbs that you have on hand and particularly like
The sky really is the limit here. This is a versatile dish and I hope it will become a perennial favorite in your family like it is in mine.
Perreca’s Bakery is located at 33 N. Jay Street in Schenectady and is open Monday-Saturday from 5:00 a.m. to 5:30 p.m. They can be reached at 518-372-1875
Perreca’s Italian Kitchen is located at 31 N. Jay Street in Schenectady and is currently offering family style to-go meals that can be picked up in a drive-thru without leaving your vehicle. They can be reached at 518-377-9800.