8 lg. eggs
Marinara Sauce

Eggs in Purgatory are eggs poached in Marinara Sauce.

Break eggs one at a time into hot Marinara Sauce. When eggs are firm, remove from the sauce. Serve with the sauce. Sprinkle or grate some Mozzarella cheese over eggs.

1 (#303) can peeled tomatoes
3 tbsp. olive oil or vegetable oil
1 sm. onion, cut fine
1 clove garlic, chopped
2 tbsp. parsley, chopped
1/2 tsp. sugar (opt.)
1/2 tsp. oregano
2 tbsp. grated cheese (more or less)

Heat oil in a shallow saucepan over a slow fire. Saute onions a few minutes until translucent. Add garlic. When garlic is slightly golden in color add parsley. Shake pan and saute a few seconds, add tomatoes. Turn fire up and bring to a simmer. Add salt, pepper and sugar. Adjust fire and simmer for 40 to 50 minutes or until tomatoes have sweetened. Add oregano to the sauce the last few minutes of cooking to prevent it from becoming bitter. Tomatoes should be broken with the hands, or run slightly in the blender so that pulp is left and not pureed.