For me, this was one of those things that looks good on paper but doesn't work out so well in reality. The eggs wouldn't cook. I poured the marinara (CL Basic Marinara) in a cast-iron saute/omelette pan, and once it had come to a low simmer I added the eggs. It's hard to make wells in a semi-liquid, so the whites spread out a good more than they were probably supposed to. Once they were all added I waited 10-15 minutes for them to cook, then turned on the broiler and put the skillet in the oven. I don't know how long it would have taken them to cook on the stove top. I cooked two eggs for my husband and one for myself and served them with bread and a glass of red wine. It's an ok meal if you have marinara and eggs on-hand, but I don't think this is something I would make again.
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