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