| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 2 teaspoons olive oil
- 1 large egg
- Salt and pepper
- 1 slice rustic white bread (1/2-inch-thick)
- 1 garlic clove
- 1 tablespoon grated Parmesan
- 1/4 cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Instructions
- Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
- Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts
| Calories | 280 calorie |
| Total Fat | 17.5 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 216 milligrams |
| Sodium | 866 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Protein | 11 grams |
| Sugar | 2 grams |
| Calories | 280 calorie |
| Total Fat | 17.5 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 216 milligrams |
| Sodium | 866 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Protein | 11 grams |
| Sugar | 2 grams |
Reviews
I loved this recipe, it was also very filling
My new favorite breakfast!!
Era fantastico! This is a simple warm breakfast dish that has amazing flavor. Plus Love the family history of traditions.
Great alternative to classic breakfast egg dishes! Delish!
Easy quick and good food. Thank you very much
This was delishes….I was a little hesitant at first but said what the heck I was making marinara sauce already. I used a Tuscan garlic bread (so didn’t use the garlic otherwise followed the recipe. I did however make an over easy egg because I like my eggs cooked that way then just sprinkled a little more parm cheese on top. Awesome
This was an easy, great light dinner! I wanted to use up some leftover marinara sauce, and this was perfect!
This dish was amazing (as most of Giada’s meals are! ) but I have a question…..
How do you drain the excess liquid from the store bought marinara sauce???
Every time I use it, the sauce is really watery and I’m trying to know how to prevent this from happening.
This recipe came up when I searched “vegetarian” it lists meat as an ingredient. There is no meat in it.
The picture 5 recipes Italian shows that the egg is being cooked in a sauce pan over Marinara sauce….bottom says get recipe. when you go to the recipe it’s different, you put the cheese on the bread, then sauce, then egg… What is it?
I rated the show because I love Giada. Have used lots of her dishes, they are great. Marie
I rated the show because I love Giada. Have used lots of her dishes, they are great. Marie