It seems an unusual combination: Marinara sauce, eggs, and toast...but truly it is heavenly! Once you can get past it try it over pasta! To try my first encounter with eggs and pasta for yourself click here. Eggs and pasta were made for each other, and made for you. Yum, yum!!!
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
1 ounce pancetta, chopped (optional)
2 cups prepared marinara sauce
4 large eggs
6 large fresh basil leaves, torn into small pieces
1 tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Preparation
Heat oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
Nutrition
Per serving: 345 calories; 17 g fat (4 g sat, 8 g mono); 215 mg cholesterol; 38 g carbohydrates; 13 g protein; 6 g fiber; 767 mg sodium; 529 mg potassium.
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