Poached Eggs Marinara

If you think you can’t Italianize an egg, then you’ve never had poached eggs marinara. Growing up, my family was big on eggs. An egg meal worked for breakfast, lunch or dinner, and it was a good thing that we had home delivery of eggs and milk a few times a week. I have fond memories of checking the insulated silver box located outside our front door for the glass bottles of milk and several cartons of eggs. Sunday morning breakfasts were always the best, and my mother knew that that wonderful smell of bacon and sausage sizzling on the stovetop was a sure way of getting us out of bed. We had a choice of how we wanted our eggs: scrambled, over easy, bird in a nest (an egg cooked in a piece of bread where a hole was made in the middle with the top of a glass cup), or poached eggs marinara. No matter what, we were sure to go through at least a dozen eggs every Sunday! —Diana

HINT: If you have leftover marinara sauce from a pasta night during the week, you can use that sauce. If not, follow the quick and easy sauce below.

Poached Eggs Marinara

4 large eggs

1 large white onion, chopped

1 large can crushed tomatoes

1 teaspoon basil (and whatever other Italian seasoning you like)

Salt and pepper to taste

1 tbsp olive oil

Heat oil on medium in a large sautee pan. Sautee the onion until soft and translucent.

Add the can of tomatoes, basil and salt and pepper and cook over medium heat. When the sauce bubbles, break the eggs into the sauce and cover the pan until the eggs are poached.

When eggs are ready, scoop each egg with the sauce onto a piece of Italian bread of a toasted English muffin.