Eggs in Purgatory

Sometimes weekend cooking involves elaborate, time-consuming productions, but sometimes it involves ransacking the fridge in a bleary haze for leftovers to repurpose. However, subsisting on leftovers is fine by me when the leftovers in question include a largesse of Sunday Gravy. Eggs in Purgatory, a dish of jiggly eggs poached in a smimmering tomato sauce, is a ridiculously simple and satisfying brunch, lunch or dinner that'll serve the dual purpose of hearty nourishment, as well as a use for any leftover red stuff, either from the aforementioned Sunday Gravy, or even a half-empty jar of store-bought marinara. Served up over toast points, it can't be beat for a quick mid-Saturday meal, or for that matter, a meal for any other time during the week when you can't bring yourself to expend any more effort than cracking eggs.

Eggs in Purgatory
Makes 2 servings

*3-4 cups tasty, rich tomato sauce
*4 organic eggs
*Freshly grated Parm-Reg
*Toast points

Add the sauce to a modestly sized saucepan. Bring to a burble over medium and make little depressions in the sauce for each egg you're using, then crack the eggs one by one in a small cup and slip into each of the depressions. Spoon some sauce around to cover the majority of the eggs. Cover, leaving the lid cracked just a touch, and cook for about 7 minutes until the whites are set but the yolk is still a little runny. Scoop the eggs out and serve with extra sauce over toast points, dusting liberally with freshly grated Parm. Alternately, you can bake the eggs in sauce at 350 for about 16-18 minutes, results of which pictured above. Between you and me, I prefer the eggs simmered but the tasty end result doesn't make for the most pleasant of pictures!