Eggs Poached in Marinara Sauce Recipe (2024)

Made quick, light marinara by thinly slicing 2 garlic cloves and adding to a few tbsp olive oil. Heat oil until garlic just started to sizzle, then added 3-4 chopped tomatoes & some salt. Simmered 5-10 mins, added eggs. Garnished with fresh basil & avocado instead, delicious healthy breakfast that felt warm & filling

Delicious over polenta.

This is so comforting when you're by yourself and don't want to cook, or you want to impress at breakfast time. What a great idea to freeze your own home made sauce in portions sizes. I freeze in 1 cup portions.
Turn this to chilaquiles in Step 1 by adding 10 corn chips when you turn the heat to low. In about 10 minutes they'll fully soften (beyond bending), then go on to Step 2. Trade out the cayenne for Cholula and trade the parmesan for cotija. Buono becomes bueno.

This was surprisingly good. Need to watch the eggs carefully--they went from not done to slightly over done very quickly.

Need to puy a lid on the pan when the eggs are poaching

Made this tonight. It was more filling than anticipated. I used Red fife bread for tasting, which gave it a nice crunch. I also added some leftover arugula and a dollop of leftover ricotta as a garnish - made it a much more elegant looking dinner and added some nice flavor and texture.

Very good over sauteed spinach. I made it for 4 in a bigger skillet, and it turned out great.

made it with a bottled marinara sauce and added fresh mozzarella instead of parmesan. This is a remakrably easy, filling and healthy meal!

She says that, "Cover the pan and simmer..."

It's very similar to the Israeli dish "Shakshuka"
Check it out, it's the ultimate breakfast, together with home made Tahini sauce and fresh bread...
http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

I've made this many times. It's great when you want something for dinner but don't feel like cooking.

If you're short on time, jarred sauce works well too.

My father's version of "Eggs in Purgatory" was sweet and fiery. Sauté onions, garlic, and thinly sliced hot and sweet peppers. Add salt and pepper, even fennel and coriander seed. When vegetables are cooked, add a splash of vinegar and chopped tomatoes. Cook until thickened and add fresh herbs (parsley, marjoram, and/or basil). Poach the eggs in the mixture. Finish with olive oil, finely grated pecorino cheese, black pepper, Calabrian red chili pepper, and more herbs.

This is the most wonderful quick meal. Breakfast, lunch or dinner. With parm or feta melted on top. I use Rao’s Arrabbiata if possible. On top of greens or toast. You can’t go wrong.

Shakshuka is the Israeli version, with spinach cooked in the tomato garlic sauce, before poaching the egg on top. Habit formingly delicious.

Finished with Kalamata olives, prosciutto, and grated parmigiana reggiano cheese. We didn't have quite enough marinara so a little left over Rao's pizza sauce went into the mix. Delicious.

Made this with Raos for a quick breakfast. Absolutely delicious!

Better to plate the poached eggs on the original marina sauce.

This is reminiscent of Shakshuka. Looks good.

Bridget likes this! Used about a cup of marinara. Put a clear lid on the the pot so I could see when it was done. See red with bread.

Over the moon about this simple recipe. I added harissa to the marinara and replaced the Parmesan with Feta because I had it on hand. Delish. Will be adding this to my rotation for easy, quick meals.

This is a great no recipe recipe. Didn’t have basil on hand so omitted it. Bloomed some black pepper in a bit of olive oil before dropping the sauce in the pan and then threw some stale sourdough bread on my grill pan. It came out delicious and was so easy!

Extremely delicious. I was surprised by how simple it was and how good it was.

This is very nice with Julia Moskin’s classic marinara and a couple of fresh slivered basil leaves. Made it with feta today instead of Parmesan and found the feta to be a noticeable improvement. I’ll be using that moving forward.

This good to make for just myself when Dino’s gone. Look at the notes other people have left, like serving on top of sautéed spinach, or putting fresh arugula and a dollop of ricotta on the side. Plan a decent bread to do a sort of bruschetta on the side, maybe rub with olive oil and garlic and throw in a hot oven to toast them. Like a baguette.

I made with pureed leftover ratatouille rather than marinara sauce. Delicious

Favorite fast meal. I like to sauté spinach in garlic first, then chop up a big old heirloom tomato that is just about to get too soft. Then as directed. Will def do garlic-anointed bread the next time...

I admit I sometimes cheat and use good quality sauce from a jar. I also take it to Mexico using mild picante sauce and cheese.

Shakshuka is the Israeli version, with spinach cooked in the tomato garlic sauce, before poaching the egg on top. Habit formingly delicious.

This is the most wonderful quick meal. Breakfast, lunch or dinner. With parm or feta melted on top. I use Rao’s Arrabbiata if possible. On top of greens or toast. You can’t go wrong.