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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.

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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18 Responses to Eggs Poached in Marinara
  1. emily
    January 7, 2010 | 9:53 pm

    you are brilliant! i’m newly grain free and thereby eating eggs like they are going out of style, and in need of new ways to serve em. yum!
    .-= emily´s last blog post …Warm Meal, Cold Night: gluten-free cottage pie with mashed =-.

  2. Amy @ Simply Sugar and Gluten Free
    January 8, 2010 | 8:48 am

    I know this dish is fabulous because I make eggs poached in curried tomatoes, then serve it with quinoa or brown rice. It’s one of our favorite meals. I haven’t posted it because I haven’t gotten a good picture yet. You’ve inspired me to try again.
    .-= Amy @ Simply Sugar and Gluten Free´s last blog post …Old Fashioned Gluten Free Gingerbread Recipe =-.

  3. Cara @ Health Home and Happiness
    January 8, 2010 | 9:45 am

    My kids would love this, they think anything with tomato sauce on it is awesome. Seems that the more something stains, the more they like it!
    .-= Cara @ Health Home and Happiness´s last blog post …My New Year’s Goals =-.

  4. tina
    January 8, 2010 | 6:18 pm

    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!

  5. Martha
    January 9, 2010 | 12:22 am

    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!

  6. Leah
    January 9, 2010 | 3:23 am

    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.

  7. Rebecca
    January 9, 2010 | 8:20 am

    My aunt used to make cheese omelettes with marinara sauce on top… kind of like a grain-free pizza. This sounds really yummy, just like that!
    .-= Rebecca´s last blog post …Menu Plan Monday – Week of 1/4/2010 =-.

  8. healthhomehappy
    January 9, 2010 | 12:05 pm @foodrenegade Eggs poached in marinara sauce for breakfast, except we used tomato juice. Yum!

    This comment was originally posted on Twitter

  9. jaynesave
    January 10, 2010 | 2:38 pm

    making eggs poached in marinara for lunch… mmm, comfort food

    This comment was originally posted on Twitter

  10. Doug
    January 10, 2010 | 4:44 pm

    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. ;-)

  11. Billy Burke
    January 11, 2010 | 10:16 am

    Thanks. 8^)

    This comment was originally posted on CrossFit NYC: The Black Box

  12. nicebrightlivin
    January 12, 2010 | 11:14 am

    Just had Eggs Poached in Marinara & garlic rubbed toast for a power breakfast post spin/ strength. Zesty!

    This comment was originally posted on Twitter

  13. LCCotter
    January 12, 2010 | 7:47 pm

    Reading @foodrenegade Eggs Poached in Marinara

    This comment was originally posted on Twitter

  14. Ed Schenk
    January 13, 2010 | 1:36 pm

    I saw a Portugaise Tapas recipe similar to this. The sauce was more piquent (spicy). It was baked in the oven and served with hot bread to dip in the sauce. Dying to try it.
    .-= Ed Schenk´s last blog post …One great Lasagna =-.

  15. fernpixel
    January 13, 2010 | 1:47 pm

    Oh snap! I have leftover tomato sauce! I’m going to make this!

    This comment was originally posted on Twitter

  16. Shane
    March 2, 2010 | 5:25 pm

    Wow! Looks great! I’m always looking for new ways to eat my eggs and to add some variety to my diet.

  17. Michelle (Health Food Lover)
    March 14, 2010 | 12:59 am


    Reminds me of ‘Eggs in Purgatory’

  18. Brandi
    November 19, 2012 | 4:47 pm

    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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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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