Healthier living, one day at a time!

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


1 serving


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


 freshly ground pepper


  1. Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. 
  2. Add the cayenne, if desired, and the slivered basil.
  3. 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. 
  4. Turn off the heat. Season the eggs with salt and pepper to taste.
  5. Carefully slide mixture onto a plate or shallow soup bowl and enjoy!