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Indulge in this classic Italian dish of Easy Eggs in Purgatory, featuring eggs poached in a flavorful arrabbiata sauce with a hint of spice. Topped with Pecorino cheese and fresh parsley, this dish is perfect for a cozy brunch or quick dinner. Serve with toasted country bread for a satisfying meal.
Total time35 min
Ingredients11
Serving size2
Calories369
Sauté Pan
Small Bowl
Spatula
Spoon
Knife
Cutting Board
Good olive oil
1 cup thinly sliced yellow onions
1 garlic clove, minced
1 (24-ounce) jar Rao’s Arrabbiata Sauce
¹⁄8 teaspoon crushed red pepper flakes
1 (6-inch) sprig fresh rosemary
4 extra-large eggs