Eggs in Purgatory
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By Cecelia Jenkins
Appears in Cook's Country February/March 2016
There were moments in our quest to perfect this classic dish when we weren’t sure we’d find our way out.
WHY THIS RECIPE WORKS
This popular Italian American dish of quivering eggs poached directly in a spicy red sauce is equally as good for a meatless supper as it is for breakfast. We let the sauce thicken slightly and then take the pan off the heat. Before adding ...