Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4

Switch up your regular breakfast routine with Marinara Poached Egg. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.


How to Make It

Bring marinara and crushed red pepper to a simmer in a skillet. Make 4 wells in marinara; crack 1 egg into each. Cook, covered, 6 minutes or until desired degree of doneness. Serve with toast.

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Ratings & Reviews

wonderwab's Review

January 20, 2013
I really enjoyed this, but I enjoy poached eggs. You have to cover the skillet in order for the eggs to cook in ~6 minutes. I served over toast!

detailaddict's Review

January 15, 2013
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.