Eggs Purgatory

Eggs in Purgatory  Mix the following ingredients and let set overnight in the refrigerator to marinate the flavors together before use the next morning (for breakfast) or afternoon (for lunch, of course):


1 gallon marinara sauce

2 c. fresh chopped garlic

2 c. fresh chopped parsley

4 c. water

¾ c. crushed red pepper

1 Tbs. Kosher Salt

2 Tbs. Black Pepper

2 c. olive oil (extra virgin only if you like the taste)

1 c. grated parmigiana cheese

1 c. chopped onion


For one serving at Perreca’s, they heat 3 cups of the prepared Purgatory Sauce in a medium-sized fry pan on high heat until bubbly.  Then crack three eggs into the sauce and cover until eggs are cooked through to desired doneness.  Eggs should not be over hard, but just a tad soft without being runny.   Of course, at Perreca’s, the Eggs in Purgatory are served with plenty of that famous bread.  When making this dish at home, use the best Italian bread you can find for dunking.  


Perreca’s 

31-33 N. Jay Street

Schenectady, New York 12305

Tel: 518-372-1875 bakery / Tel: 518-377-9800 restaurant