Recipe Library

Eggs in Purgatory

Asparagus softens in a garlicky tomato broth, its earthy sweetness mingling with the rich sauce. Eggs poach gently until their creamy yolks spill into each bite, finished with a shower of salty Pecorino Romano.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Eggs in Purgatory
Total
22 min
Prep
10 min
Cook
12 min
Serves
3

Nutrition per Serving

Calories
269
Protein
21g
Carbs
16g
Fat
13g
Fiber
5g
Sugar
1g
Sodium
590mg

Ingredients

  • 6 large eggs
  • 1 bunch (about 30 medium asparagus, ends trimmed, chopped in half)
  • 1 1/2 cup homemade sauce
  • olive oil spray
  • 1 clove garlic (finely chopped)
  • 2 cup fat free chicken broth
  • 1/4 cup fresh grated Pecorino Romano

Instructions

  1. In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
  2. Add homemade sauce and broth; mix well.
  3. Add asparagus and cover.
  4. When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
  5. Simmer 10 minutes on low.