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.