Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1/2 medium onion, thinly sliced
1 clove garlic, sliced
1/2 ounce pancetta, chopped (optional)
1 cup prepared marinara sauce
2 large eggs
3 large fresh basil leaves, torn into small pieces
1 1/2 teaspoons grated Parmesan cheese
1/8 teaspoon freshly ground pepper
2 slices whole-wheat country bread, toasted
Heat oil in medium skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining egg, spacing the eggs around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
What a neat idea of poaching the eggs in marinara sauce. This is a great pantry recipe--I had all of the ingredients on hand except for the basil. So I used fresh spinach instead (next time I'll try the basil). Also, it may sound weird, but it was great for lunch the next day too. I kept the bread separate and just reheated the egg & marinara mixture and served it with toast. It was really good!
March 02, 2010
By: EatingWell User
Even the kids enjoyed this meal. A few warnings: Be sure to reduce the heat before adding marinara, or it will splatter. Also, eggs cooked for more than a few minutes will be cooked all the way through and the yokes won't be runny. Next time, I'm adding some shredded cheese to the top a minute before removing from the pan. Needs a little more flavor.