Eggs Poached In Marinara Sauce

May 20, 2016

Eggs Poached In Marinara Sauce

Some recipes are so simple and quick they should hardly be called recipes. This is one of those.
Maybe I should call this an idea instead of recipe. An idea on how to poach eggs.
Maybe that’s a better way to define these Eggs Poached in Marinara Sauce.
A humble but soulful dish that makes for a wonderful breakfast, tasty lunch or dinner.


If you have never paired up eggs and tomato sauce, you totally should. It’s that good.
The sweet marinara sauce with the soft and runny egg yolk makes for a super easy but super delicious dish. Which happens to be stupid-easy to make.

Eggs Poached In Marinara Sauce

For this recipe I’ve used my super simple marinara recipe, however in a pinch you can just pop open a jar of your favourite tomato sauce and heat it in the skillet before you crack your eggs into it.
I told you, it doesn’t get easier than this!
I like to garnish it with grated Parmesan cheese and some fresh basil, but I suggest you try it with some sliced avocado or better yet, some guacamole. Out.Of.This.World.
I love this dish so much, I could eat it anytime. It might happen to you as well.

Eggs Poached in Marinara Sauce                                                                                                       Print this recipe!
Adapted from NYTCooking

Serves 1

½ cup marinara sauce (make your own marinara with this recipe)
Pinch of cayenne pepper (optional)
A couple of leaves of basil, slivered
2 regular eggs (or 1 large)
Fine grain salt
Freshly ground pepper
Grated Parmesan cheese


Bring the marinara sauce to a simmer over low heat in a small saucepan or a small cast-iron skillet. Add the cayenne, if desired, and the slivered basil and give a good stir..
Break one egg into a teacup, with a spoon make a well in the marinara, and carefully tip the egg into the tomato sauce. Repeat with the remaining egg.
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 (the yolk should be runny, that’s key!)
Turn off the heat. Season the egg to taste and sprinkle with Parmesan cheese.

Nutrition facts

One serving yields 172 calories, 9 grams of fat, 14 grams of carbs, and 11 grams of protein.


  1. Sometimes, the simplest recipes are the best ideas! I love the pairing of any tomato based sauce with eggs - and you are right Mike, this is a dish fit for eating ANYTIME! Top this with some roasted beets, Chipotle peppers and avocado and it just might be my dinner tonight! Hope you have a wonderful weekend, my friend!!

  2. I'm ALL about simple! Annnnd, I basically have eggs with my ketchup in the AM so...I'd def be down to enjoy this :) looks good, Mike! TGIF!

  3. I love this type of food... although I will have to tell you to avert your eyes, because my favorite way to enjoy it is with a nice slice of a sourdough bread... told you to avert your eyes! ;-)

  4. This looks delicious! I'd love a big slice of crusty bread to dip this in :) Also guac on this sounds AMAZING.

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  6. In the Middle East, we call this dish 'shakshuka" and it's usually made with additions of diced green pepper and optionally some hot pepper for those who like spicy food. Often, small pieces of sausage are added as well. But you can add anything you like to the basic sauce. Of course, fresh grated tomatoes add even more flavor, and it absolutely has to be eaten with chunks of bread. This is Israeli fast food :-)

  7. I would say this is a simplified shakshuka recipe which is great - simple ideas are always needed! With some delicious fresh bread, this is just divine!

  8. That old recipe is called in Napoli "uova in purgatorio" (eggs in purgatory)