Comfort Food Eggs In Marinara Final-2

Comfort food for a Chilly Winter’s Day: Eggs in Marinara

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For the top half of the US this week, snow is on the ground and a chill is in the air. Eggs in Marinara (RED sauce in honor of American Heart Month) will warm your soul and your tummy. It’s my kind of comfort food to enjoy on a chilly weekend winter morning (or a stormy winter evening!). It’s full of bright veggies and packs a powerful protein punch to boot.

I first learned this dish from Nigella Lawson, but the recipe has evolved over time to make it my own. I love this dish on a chilly weekend winter morning (or a stormy winter night!). I serve with crusty, whole grain sourdough bread, because it is a wonderful way to sop up the delicate poached egg and the lovely tomato sauce. I toast the sourdough, then baste with olive oil that’s been mixed with a few dashes of garlic powder.

Here’s how I make comfort food eggs in marinara:

Ingredients:

1 tbsp grapeseed or olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon ground fennel seed
2 green olives, chopped
1/3 cup red wine
1 can (28-ounce can) San Marzano tomatoes, peeled
2 eggs
1 tablespoon parmesan cheese

Directions:

1. In a medium sauté pan, sauté minced onion with olive oil for about 5 minutes.

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2. Add the garlic and chopped green olives to the onions, stir and sauté for another 2 minutes

3. Deglaze the pan with a 1/3 cup of red wine

4. Pour a can of San Marzano tomatoes, with juice, into a medium mixing bowl. With your hands, find the whole tomatoes in the mixing bowl and crush them with your hands until the bowl is a mix of crushed tomatoes and tomato juice. Add the tomatoes in juice to the sauté pan.

5. Simmer tomatoes with other ingredients until the tomatoes are bubbling. Then, add in your oregano, ground fennel seed, and red pepper flakes.

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6. Add in two eggs and cover the pan. Let sit for a few minutes, until the eggs are poached to your liking (I like my yolk a little runny, so I leave the eggs in for 3 minutes or so).

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7. Once the eggs are poached to your liking, scoop the tomato sauce, add the egg on top, and sprinkle with parmesan cheese.

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8. Garnish with some basil leaf, and Voila! You have a delicious dish to enjoy.

Nutrition Info (without the bread):
Calories: 225
Protein: 10g
Carbohydrates: 11
Fiber: 3g
Fat: 14 g Saturated Fat: 3 g
Sugar: 6 g (no added sugar)
Sodium: 206 mg

What comforts you on a chilly winter’s day? Let me know in the comments!

Comfort Food Eggs in Marinara

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