Italian•comfort
Eggs in Purgatory
Eggs poached in chicken broth and filetto di pomodoro with asparagus topped Pecorino Romano. This is perfect for lunch or dinner, use a spoon or bread to soak up all the yummy broth! This Italian
- Prep time
- --
- Cook time
- Not listed
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 1 bunch (about 30 medium asparagus, ends trimmed, chopped in half)
- 1 1/2 cups homemade sauce
- olive oil spray
- 1 clove garlic (finely chopped)
- 2 cups 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.