This recipe is proof that marinara sauce isn’t just for pasta.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 2 cups marinara sauce (chunky works best for this recipe)
- 1/2 teaspoon red pepper flakes
- 2 slices cooked smoked bacon, chopped
- 2 eggs
- Toasted bread, for dipping, optional
Instructions
- Combine the sauce, pepper flakes and bacon in a small skillet or pot. Cook over medium heat until bubbly, 3 to 5 minutes. Reduce the heat to a simmer, while you cook the eggs.
- Meanwhile, fill a 2-quart pot with water, leaving 1-inch of space from the rim. Bring the water to a boil.
- Set a small strainer over a bowl. Crack one egg into the strainer, and allow the loose parts of the white to drain off, 1 minute.
- Place a chopstick or a butter knife in the center of the pot with the boiling water. Stir vigorously to create a funnel effect (it should look like a mini tornado in the center of the pot). Gently slide the egg into the center. Reduce the flame to keep the water at a gentle bubble. Cook the egg for exactly 2 minutes. Using a slotted spoon, transfer the egg to a paper-towel-lined plate to drain. Repeat this process with the remaining egg.
- To serve, divide the sauce into two shallow bowls. Place one poached egg in each bowl, and garnish with a piece of toasted bread if using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 312 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 13 g |
| Cholesterol | 184 mg |
| Sodium | 1359 mg |
Reviews
I am an old Sicilian Grandma, this is my favorite way to use last of Sunday Gravy, just add the egg., cover and wait till set. I always hide one heel of the garlic toast to sope up every last drop!raf