Eggs in Purgatory

Eggs in Purgatory is, without question, the signature dish at More Perreca’s Italian Kitchen. Maria Perreca Papa shares the recipe.

 

Photography By Liz Lajeunesse | November 16, 2017

About this recipe

This recipe makes an extra-large batch, which can be made in its entirety and frozen in smaller quantities for future use.

Instructions

Mix the following ingredients and let set overnight in the refrigerator to marinate the flavors together before use the next morning (for breakfast) or afternoon (for lunch, of course):

1 gallon marinara sauce

2 cups fresh chopped garlic

2 cups fresh chopped parsley

4 cups water

¾ cup crushed red pepper

1 tablespoon kosher salt

2 tablespoons black pepper

2 cups olive oil

1 cup grated Parmigiana cheese

1 cup chopped onion


Farm fresh eggs

Perreca’s Italian bread, for dunking

For one serving at More Perreca’s, we heat 3 cups of the prepared Purgatory Sauce in a medium-size fry pan on high heat until bubbly. Crack three eggs into the sauce and place a cover over the pan until eggs are cooked through to desired doneness. Eggs should not be over hard, but just a tad soft without being runny. Of course, at Perreca’s, the Eggs in Purgatory are served with plenty of that famous bread. When making this dish at home, use the best Italian bread you can find for dunking.

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60