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: Hard Boiled

To tell if an egg is raw or hard cooked, spin it. If the egg spins easily, it's hard cooked but if it wobbles, it's raw.

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