Treat Dad to a fantastic breakfast this Father's Day.
Eggs In Purgatory
Dash Magazine from The Palm Beach Post
2 cups marinara sauce (Your favorite kind or you can try the recipe below.)
½ tsp red pepper flakes or less or none if you don’t like spice
½ cup Parmesan cheese
Black pepper to taste
Slices of dry toast, optional
Simmer marinara sauce with the red pepper flakes in a skillet. Push the sauce aside to form a little hole and gently crack one egg into the hole. (It will run a bit.) Do same thing with other eggs. Cook until whites set. Divide into two bowls and top with Parmesan and black pepper.
Ina Garten, FoodNetwork.com
• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley • 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Save any extra sauce for later use on pasta or as a dip for Baked Mozzarella sticks. I like dry toast with this to soak up the extra sauce.