Recipe: Eggs Poached in Marinara Sauce

Another reader passed along this tasty and super easy recipe and I had to share. Talk about a great week night speed meal. Plus the eggs are a stellar source of very affordable protein and the fat-soluble vitamins are a plus. Please don’t fret about the cholesterol in eggs. Even the American Heart Association gives a thumbs up for 5 eggs a week, even if you have high cholesterol! So dish up and enjoy and warm, comforting, tasty, nutritious meal you can whip up in minutes.

Picture and  Recipe Source: New York Times

Eggs Poached in Marinara Sauce

1/2 cup marinara sauce, made with fresh or canned tomatoes

Pinch of cayenne (optional)

A couple of leaves of basil, slivered

1 to 2 eggs

Salt and freshly ground pepper

2 teaspoons freshly grated Parmesan

1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

1. Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.

2. Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.

3. Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Yield: 1 serving.


  1. This looks fantastic! I love eggs, and love marinara sauce. Seems eggs would be a much better option for marinara than pasta – and poaching in marinara a better option for eggs than frying!

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