Eggs in Purgatory with Spicy Pomodoro Sauce and Toasted Crusty Baguette

Eggs in Purgatory with Spicy Pomodoro Sauce and Crusty Baguette

Ignite your taste buds with our Eggs in Purgatory, a fiery dinner or brunch masterpiece where perfectly poached eggs are in a pool of our spicy pomodoro sauce accompanied by a delicious crusty baguette. Join us in the kitchen for an easy yet gourmet brunch experience tailored for two.

Ingredients:

For Eggs in Purgatory:

• 1 pouch Le Sauce & Co. Spicy Pomodoro gourmet pasta sauce
• 4 large eggs
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

For Crusty Baguette:

• 1 small baguette
• 2 tablespoons olive oil

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium low heat. Pour in our spicy pomodoro pasta sauce and bring to a slight simmer.
3. Prepare the baguette, and slice it into 1-inch thick slices. Place the slices on a baking sheet.
4. Drizzle olive oil over each slice.
5. Place your sliced bread baking sheet in the oven for 8-10 minutes or until the edges are golden and the bread is crusty.
6. Make four small wells in the sauce using a spoon. Crack each egg into a separate well, ensuring they are evenly distributed across the skillet.
7. Cover the skillet and let the eggs poach in the simmering sauce for 3-5 minutes or until the whites are set, but the yolks remain runny.
8. Take the bread out of the oven.
9. Season the eggs with salt and black pepper to taste. Garnish with fresh basil leaves for a burst of herbal freshness.
10. Plate the Eggs in Purgatory into a shallow bowl, placing the crusty baguette slices on the side. Dive into the luscious poached eggs, soaking up the spicy pomodoro sauce with the crispy baguette.

Savor the bold flavors of our Eggs in Purgatory with Spicy Pomodoro Sauce and Crusty Baguette, a dinner or brunch recipe designed to bring a kick to your table. Whether for a lazy weekend brunch or a special occasion, this dish promises a memorable dining experience for two. Buon Appetito!