- Four eggs
- 1 cup marinara sauce or tomato puée
- 1 cup water
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt (optional)
- 1 large or 2 small bay leaves
- A pinch of onion and garlic powder (optional)
Time - 15 minutes
- Preparation - 5 minutes
- Cooking - 10 minutes
Preparation
- Combine the marinara sauce or tomato purée with the water, olive oil, salt, and bay leaves in a small non-stick pan and bring to a simmer over medium heat
- Let simmer for 3-5 minutes until the sauce is thin enough to poach the eggs but thick enough to be served as sauce with the eggs. If too thick, add a little water, if too thin, simmer for a few additional minutes
- Crack the eggs into the sauce taking care not to break the yokes
- Spoon the sauce over the eggs while cooking
- For a soft yolk, cook for 3-5 minutes until the whites become opaque. For a firmer center, cook for an additional 2-5 minutes.
- Serve immediately and enjoy with bread to soak up the sauce