Spicy eggs in marinara

Hey, welcome to the blog today!  I always appreciate you visiting.  How is your week starting out?  I am doing alright over here, I have been keeping an eye on the news related to the recent hurricanes and the ongoing impact these storms have had.  My thoughts are with all of those impacted.

As I mentioned in yesterday’s post, I have been all about the breakfast recently.  I made this spicy marinara and eggs dish a few weeks ago on the fly while trying to use up some odds and ends that were in the fridge.  It ended up being awesome, and I knew that I would want to make it again so I could share it with you.

This dish is super easy, sneaks some veggies into breakfast and was quite the crowd pleaser at our house.  Even my baby girl was all about it and eagerly ate up all my toast as she soaked up the marinara.  This is more of a guideline than a strict recipe, everything can be customized to taste.  It is a hearty vegetarian breakfast that has become one of my new favorite weekend breakfasts.

Spicy Eggs Marinara

Ingredients:

  • For the crostini
    • sliced baguette
    • butter or ghee
    • Italian seasoning
  • For the egg dish
    • marinara sauce – if making 3-4 eggs in a large pan, about 1.5 cups, for individual ramekins about 1/2 a cup.  You want about 1/3-1/2 inch of marinara in the bottom of the dish
    • 1-2 handfuls diced greens – about a cup of whatever you have on hand, I used kale for the pictured one, I have also used spinach
    • Crushed red pepper
    • Italian seasoning
    • Salt and pepper to taste

Directions: Preheat oven to 350.  Pour marinara into pan or ramekins.  Mix in diced greens and sprinkle with Italian seasoning and crushed red pepper (add to your taste preferences).  Make wells for eggs and gently crack an egg into each well, trying not to break the yolks.  I used one egg for my smaller ramekins and found that three fit perfectly in my cast iron skillet.  This is a smaller skillet, a larger one could likely hold four eggs.  Season with salt and pepper to taste.  Put in the oven.  Bake for approximately 25 minutes for a runny yolk.  You may want to check on them periodically, as ovens can vary in cooking time.


For the crostini.  Slice the baguette into approximately 1/2 inch slices and lightly butter one side.  Sprinkle with Italian seasoning and bake with the eggs, remove from the oven once lightly browned.

Let me know if you give this a try.  Do you have any now favorite recipes that you came across by accident?  Or while using up leftovers?

Are you much of an egg eater?  I wasn’t really into eggs until my first pregnancy, now I eat them all the time.

Hope you have a great day!

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28 thoughts on “Spicy eggs in marinara

  1. This looks like an easy dish to make when guests are over since it looks fancy but seems simple! I think my accidental favorite recipe was a crockpot recipe for southwestern chicken. I make it all the time now.

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      1. I put crushed garlic, chicken breasts, chili powder, chipotle chili powder, salt, pepper, red pepper flakes and cumin in the crock pot with chicken broth and turn it on low for the whole day. I shred it and will use it for tacos, salads, put it in rice bowls, wraps. It’s super versatile and delicious!

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  2. I have always wanted to make something like this, but usually I’m a sweet breakfast person. I definitly need to give it a try though!

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