Eggs Poached in Marinara Sauce
Prep Time
7 minutes
Prep Notes
During the summer, when tomatoes are abundant, I like to roast a bunch with fresh basil and garlic. I freeze what I don't use in small quantities, so I can take some out to use for this recipe. It makes a wonderful satisfying breakfast (or dinner) during the cold winter months. The tomatoes remind me spring and summer is right around the corner...
Cooking Time
3-4 minutes
Yields
1 serving
Ingredients
½ 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
freshly ground pepper
Directions
- 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.
- 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.
- Carefully slide mixture onto a plate or shallow soup bowl and enjoy!
Credit
Adapted from NYT cooking/ Photo from George Groutas via Flickr/BYCC
Unused Content: