.svg?q=70&width=384&auto=webp){kind=logo}
Eggs in Purgatory
TOTAL TIME: 30 minutes
SERVINGS
Ingredients
- 6 eggs
- 1 jar Colicchio Cooking & Pairing Sauce Calabria
- 1 jar whole, peeled tomatoes
- 1 medium fennel, sliced
- 12 red onion, thinly sliced
- 3 small cloves garlic, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmigiano Reggiano, more for serving
- 1 teaspoon kosher salt, more to taste
- Small handful chopped parsley or basil, for garnish
- Sliced crusty bread, for serving
- Sliced pears, for serving
- Acacia honey, for serving
Shopping List
The Favorite® Royal Riviera® Pears
Colicchio Kitchen Pasta Sauce - Assortment
Centonze Oil Assortment - Sicilia and alle del Belice
Instructions
- Preheat the oven to 350˚ Fahrenheit.
- In a large skillet, heat the oil over medium heat. Add the fennel and red onion and sweat until soft, about 5 minutes. Stir in the salt and garlic, and turn the heat to medium-low.
- Stir in 1 jar of Calabria Sauce and 1 jar of whole, peeled tomatoes, simmer for 5 to 10 minutes.
- Using the back of a spoon, make 6 evenly spaced wells in the sauce mixture. Crack the eggs, then pour one into each well. Cook until the whites are set, about 5 minutes.
- Place the pan in the oven to finish cooking for 6 minutes.
- To serve, sprinkle the eggs with more Parmesan and chopped herbs, then spoon onto plates. Serve with crusty bread or Grissini Stirati a Mano, seasonal greens, and pears with honey drizzle.
1
2
3
4
5
6
AUTHOR
Since 1934, Harry & David has grown to become America’s premier choice for gourmet gifts. From our handpicked fresh fruit to our hand-packed gift baskets filled with delicious treats, we are committed to providing premium quality and excellence in every way.
