Italian-style Eggs in Purgatory

  • Prep time: 5 min
  • Makes: 4 to 6
  • Cook time: 20-25 min


500 ml Stefano Faita arrabiata sauce or similar
1 tbsp chopped Italian parsley
1 tsp dried oregano
6 Naturegg Omega 3 Nestlaid
pinch Salt to taste
dash Crushed chili, to taste
4 tbsp grated Parmesan cheese
4 to 6 slice Toasted country bread


  1. In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.

  2. Break the eggs one by one over the sauce and cook until the whites set.

  3. Add salt and crushed chili to taste.

  4. Garnish with Parmesan cheese and serve with country bread and some greens.

This recipe was made with:

Naturegg Omega 3 Nestlaid

From hens raised in small social groups in enriched colony housing equipped with perches and nesting areas.

Learn More

Tips: Whipping

If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.

Egg & Avocado Salad Rolls

View recipe


View recipe
See all recipes