So I saw this recipe from FOOD RENEGADE and just had to try it. It was so quick, easy, and delicious.This dish is great for breakfast, lunch, or dinner. So versatile! Love it.
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 (we used mushroom marinara).
•We added avocado on top and a little cheese (almond cheddar).
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:
Try it and let me know what you think!