Eggs in Purgatory 2


4 eggs

1 jar of Dave’s Organic Roasted Garlic and Sweet Basil Sauce

1/4 cup chopped onion

1/2 teaspoon Dave’s Insanity Hot Sauce

2 Tablespoons olive oil

1/2 teaspoon Tuscany or Italian seasoning.

Parmesan cheese

1/2 teaspoon Kosher salt

Freshly ground black pepper

Basil leaf ribbons for garnish or green onions



  1. Pour the olive oil into a heavy-duty skillet and warm over medium heat.
    Add the hot sauce, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown.

  2. Add the tomato sauce and stir in the Tuscan seasoning and salt.

  3. Let the tomato sauce come to a simmer. It has to be hot enough to poach the eggs.

  4. Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.

  5. Remove from the heat, sprinkle with basil leaves, green onions or both.

Eggs in Purgatory