Easy Eggs in Purgatory Recipe

5 from 1 vote

Prepare this Eggs in Purgatory recipe for a simplified twist on Italian baked eggs that’s quick, easy, and perfect any time of the day!

Prep Time5

Course: Breakfast, brunch, dinner, lunch

Cuisine: Italian

Keyword: eggs in purgatory, eggs in purgatory recipe, italian baked eggs

Servings: servings

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil two 12-ounce ramekins, or coat them with nonstick spray.
Divide half of the marinara sauce evenly between the ramekins, spreading it to cover the bottom.
1 cup marinara sauce
Crack 2 eggs into each ramekin, taking care not to break the yolks.
4 large eggs
Drizzle 2 tablespoons of heavy cream into each ramekin, being careful to distribute it evenly.
¼ cup heavy cream
Sprinkle 2 tablespoons of feta cheese and 2 tablespoons of Mozzarella cheese over each ramekin.
¼ cup feta cheese, ¼ cup Mozzarella cheese
Season with kosher salt and freshly ground black pepper to taste.
Kosher salt to taste, Freshly ground black pepper
Place the ramekins on a baking sheet, and transfer them to the preheated oven.
Bake for about 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
Remove the ramekins from the oven, and let them cool for a few minutes.
Garnish each ramekin with basil leaves.
¼ cup basil leaves
Serve the baked eggs with the remaining marinara sauce on the side.