I tried Ina Garten's new 'eggs in purgatory' recipe and it's perfect for a cozy fall breakfast or dinner

I've been slowly making my way through Garten's breakfast recipes, trying everything from her cheesy scrambled eggs cacio e pepe to her delightful blueberry-ricotta breakfast cake. I've even been ranking them.

Many of Garten's breakfast recipes work for any meal of the day, which is very much intentional.

"Breakfast for dinner has become a bit of a tradition at my house, whether serving friends or just Jeffrey and me," Garten wrote in "Go-To Dinners," her most recent cookbook. "I love breakfast food, but who has the time or energy to prepare a big meal in the morning? As an evening meal, though, it's cozy and satisfying."

I'm a huge proponent of breakfast for dinner, so I couldn't wait to whip up her newest creation.

Robbins is the owner of Lilia and Misi, two NYC Italian restaurants that are both very beloved — and very hard to get a reservation at.

Garten brings some of their magic to her cookbook with "easy eggs in purgatory," a dish she said was inspired by one of Robbins' recipes — but with an accessible store-bought twist.

It was time to get cookin'.

To make Garten's easy eggs in purgatory for two, you'll need:

• 4 extra-large eggs
• 1 24-ounce jar of Rao's Arrabbiata sauce
• 1 cup yellow onions, thinly sliced
• 1 garlic clove, minced
• 1 sprig fresh rosemary
• 1 tablespoon freshly-grated Italian Pecorino cheese
• 1 ½ teaspoons fresh parsley, minced
• ⅛ teaspoon crushed red-pepper flakes
• 2-4 slices toasted country bread, for serving

I sliced my onion and minced the garlic and fresh parsley so they'd be ready once I started cooking.

Garten recommends using a 10-inch sauté pan for this recipe.

Garten says you'll know the onions are ready once they're tender and starting to brown.

Garten wanted the recipes in "Go-To Dinners" to be a breeze, and she featured many store-bought ingredients in her dishes (including this deliciously simple pecan pie).

I let the sauce cook over medium-low heat for five minutes, removing the rosemary sprig once it was ready.

Before adding the eggs to the pan, Garten says you should crack each one into a small, four-inch bowl. This will help transfer the egg to the pan without (hopefully) breaking the yolk.

Since you want the eggs to all cook at the same time, I'd recommend prepping all four eggs in their own bowls if you have enough.

My dad had the idea to use a spatula to help us get the egg into its rightful place in the pan, as demonstrated in the picture above.

Garten says you can also use the edge of your bowl to make a slight indentation in the sauce as you pour the egg in, but my bowls were a little too big for this method.

Garten says you should then cover the pan tightly and let the eggs cook over medium-low heat for about four to six minutes, until the egg whites are set but the yolks are still runny.

It was almost time to dig in!

I also added some sea salt and freshly-ground black pepper.

Garten says you should let the eggs cook for one more minute after seasoning them.

The deep-scarlet base, with punches of brightness from the parsley and yolks, made for a beautiful centerpiece.

While the recipe is extremely straightforward, this dish definitely looks like you put in a lot of work.

I'll be the first to admit when I don't nail a recipe the first time, and I definitely overcooked the eggs a bit when I tested this dish. My eggs were likely much smaller than Garten's and didn't need more than four minutes in the pan — if not less. Make sure to keep a close eye on them when you're trying this at home.

But Garten's dish was still delicious, and I absolutely loved her sauce. The Arrabbiata added a nice kick of heat to each bite, while the Pecorino cheese provided some satisfying saltiness. I'm a huge shakshuka fan, and Garten's sauce was right up there with many I've tasted in restaurants (and cost way less).

I'm always craving something warm and comforting when summer fades into fall, and I know I'll be making this dish all autumn long.