Poached Eggs in Marinara Sauce

Eggs in Purgatory

This dish can be quick and easy or fancied up for a special occasion. To keep it simple use a bottle of store bought marinara sauce. Take things up a notch by adding veggies to the purchased sauce, or go all out and use your own homemade sauce. Eggs in Purgatory is traditionally served spicy  but we prefer it on the mild side. You can add red pepper flakes or cayenne pepper if you’d like a kick to your eggs and sauce. Serve over a slice of crusty garlic bread, polenta, or pasta. Garnish with oregano or sliced basil leaves, and sprinkle with parmesan cheese or dairy free cheese if desired.


1 jar of purchased marinara sauce

4 -6 eggs

Thick slices of garlic bread or toasted Italian/rustic bread – we used gluten free pasta


Empty a bottle of marinara sauce into a saucepan or skillet. Bring the sauce to a simmer. 

Crack each egg into a small cup or bowl and carefully tip it into the simmering sauce. 

Once all eggs are in the sauce, cover the pan and allow to cook for 5 minutes. Cook 3 or 4 minutes longer if you like your yolks cooked all the way. 

Serve and enjoy!

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