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. Itā€™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.

3 comments

  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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