Eggs Poached in Marinara Sauce

By Martha Rose Shulman

Eggs Poached in Marinara Sauce
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(973)
Comments
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In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

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Ingredients

Yield:1 serving
  • ½cup marinara sauce, made with fresh or canned tomatoes
  • Pinch of cayenne (optional)
  • A couple of leaves of basil, slivered
  • 1 to 2eggs
  • Salt
  • freshly ground pepper
  • 2teaspoons freshly grated Parmesan
  • 1 or 2slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

191 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 14 grams protein; 531 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.

  2. Step 2

    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. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.

  3. Step 3

    Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Tip
  • Advance preparation: The sauce will keep for 4 days in the refrigerator.

Ratings

5 out of 5
973 user ratings
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Comments

Rose

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

Suzanne

Delicious over polenta.

Mimi cooks

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.

Elizabeth

Quick, easy, and tasty

Mary

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.

davidm

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

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