I thought this recipe was a good change for breakfast on the weekends. I personally thought the recipe calls for too much marinara per an egg. I have reduced to 1/2 per an egg.
Eggs Poached in Marinara (I got from Food Renegade)
Ingredients:
• As many eggs from pastured hens as you want to serve.
• At least 1 c. of marinara or other favorite pasta sauce per egg.
Directions:
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.
Cover the skillet with lid and be patient. Cook eggs until they reach your desired consistency. I personally like them with runny yolks, but some may like them cooked hard.
Spoon eggs and a generous portion of sauce into serving bowls. Enjoy!
Interesting, I will have to give this a try
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