Eggs Poached in Marinara

Among parents, about the greatest endorsement for any recipe is “kids love it!” Thankfully, that’s true of one of my family’s favorites.

Who needs pasta, anyway?

Eggs poached in marinara sauce are the way to go! They may not look “pretty,” but they take mere minutes to prepare. And they’re delicious.

Some recipes are so simple they should hardly be called recipes. This is one of those. But for all you recipe lovers, I present:

Eggs Poached in Marinara

The Players

  • As many eggs from pastured hens as you want to serve.
  • At least 1 c. of marinara or other favorite pasta sauce per egg.

The How-To

In a deep dish skillet bring marinara sauce to a boil over medium heat. Reduce the heat to medium low so that the sauce is no longer bubbling. With a spoon, create “slots” for your eggs — tiny indentations in the marinara that will act like “bowls” in the sauce and hold your eggs in their places. Crack open one egg per slot. It should look something like this:

Now for the truly difficult part. Cover the skillet with your lid and be patient. Cook eggs until they reach your desired consistency. I personally love them with runny yolks, but my kiddos love them cooked hard.

Spoon eggs and a generous portion of sauce into serving bowls. Enjoy!

This post is participating in today’s Fight Back Friday carnival hosted right here at Food Renegade. Go check it out for more recipes, anecdotes, and stories relating to REAL (sustainable, organic, local, traditional) foods.


  1. tina says

    This looks awesome! I’m going to make this tonight. I was just trying to figure out how we could eat spaghetti without grains and bam, I read your post!

  2. Martha says

    Tina, you could use spaghetti squash in place of the pasta. I wish my kids loved tomato products because this looks great to me. Thank you Food Renegade!

  3. Leah says

    This is also great if you sautee some greens (kale, spinach or chard) with onions and garlic, then add the marinara to the pan. Once the greens are tender, continue as in the above recipe. Grate a bit of Parmesan over the eggs before serving.

  4. Doug says

    I just made a huge pan of marinara sauce (we call it “suga” in my family) with fresh ingredients from our local farmer’s market and I can’t wait to try this.

    My grandmother and mother have been adding boiled eggs to their suga for years. The flavor combination is amazingly good.

    I find that most are a little hesitant to try eggs w/ suga until I threaten them with a call to my short yet viscous mother. 😉

  5. Brandi says

    I just made this with duck eggs. It’s a really great way for me to use up alot of the eggs I get from my chickens and duck, and taste really yummy to.

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