If you’re a fan of poached eggs, but you haven’t yet tried them poached in marinara sauce, we gotta tell you, you’re really missing out. The sweet tomato sauce pairs perfectly with the soft and runny yolk of the egg and, heaped onto buttery toast or crusty baguette, this is one super easy but (super sensational) dish. For this recipe we’ve used a classic tomato basil marinara sauce, however, in a pinch, you can just pop open a jar of your favourite tomato sauce and get it piping hot in the skillet before you crack your eggs into it. We think it’s the perfect breakfast, lunch or quick and easy weeknight dinner.
Serves 2 to 4
2 tbsp olive oil
1 shallot, peeled and finely chopped
1 tbsp dried Italian seasoning
Generous pinch red chili flakes (optional)
2 x 796 ml can (or tetra pack) diced tomatoes; use San Marzano Tomatoes if available
2 tbsp tomato paste
Splash of red wine or balsamic vinegar
Handful fresh basil leaves, roughly chopped
1 tsp each sea salt and freshly cracked black pepper
4 large organic or free-range eggs
Crusty bread or toast for serving
1/2 cup freshly grated Parmesan cheese for sprinkling
- To make sauce, heat olive oil in a large skillet. Add shallots and sauté for 5 to 6 minutes, until soft and fragrant. Add oregano and chili flakes and stir for 1 minute. Stir in tomatoes, tomato paste, red wine and basil. Bring to a boil, then reduce heat and simmer for an hour, stirring often. If sauce becomes too thick, add a little water to reach desired consistency. Season with salt and pepper to taste.
- Once sauce is ready, make 4 divots in the sauce to crack your eggs into. Gently crack each egg into the divots. Then cover and cook for 5 to 7 minutes (depending on how you like your eggs cooked.) Remove from the heat, uncover, and let stand for 5 minutes. Using a large spoon, transfer each egg (with some sauce) to the top of a slice of buttered toast or some crusty baguette. Sprinkle with freshly grated Parmesan cheese and serve immediately.
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