Baked Eggs In Marinara Recipes

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BAKED EGGS IN MARINARA



Baked Eggs in Marinara image

Make and share this Baked Eggs in Marinara recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

cooking spray
1 cup marinara sauce
2 large eggs
1/4 teaspoon black pepper
1 pinch salt

Steps:

  • Preheat oven to 400.
  • Spray ramekins with cooking spray and place on cookie sheet.
  • Spoon ½ cup marinara sauce into each ramekin. Crack and egg into each and sprinkle with salt and pepper.
  • Bake in preheated oven for 11-14 minutes or until egg whites are just opaque.

Nutrition Facts : Calories 184, Fat 8.2, SaturatedFat 2.5, Cholesterol 188.6, Sodium 675.4, Carbohydrate 18.2, Fiber 3.4, Sugar 11.6, Protein 8.6

CHEF JOHN'S BAKED EGGS



Chef John's Baked Eggs image

If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 1

Number Of Ingredients 9

⅓ cup marinara sauce
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 ½ teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
  • Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
  • Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
  • Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g

BAKED EGGPLANT MARINARA



Baked Eggplant Marinara image

Provided by Connie Capani

Categories     Tomato     Bake     Vegetarian     Mozzarella     Parmesan     Ricotta     Eggplant     Fall     Bon Appétit     New York

Yield Makes 8 first-course servings

Number Of Ingredients 9

8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.

EGGS POACHED IN MARINARA SAUCE



Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

  • Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
  • Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
  • Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

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Top Asked Questions

How do you cook marinara sauce with eggs in it?
Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil. Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce.
How to make baked eggs in Italian tomato sauce?
It’s very easy to make baked eggs in Italian tomato sauce. Start by sauteing chopped onion and peppers in a cast iron skillet. Once the onion and peppers are golden, add in La San Marzano Marinara Sauce and stir well. Add in capers and stir well. Make wells in the tomato sauce and break fresh eggs into the wells.
How do you cook marinara sauce in the oven?
Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes.
How long do you cook Italian eggs in the oven?
Once you're ready for breakfast, preheat the oven to 400F and pour the sauce in a 10-inch cast iron skillet. Break the eggs into the sauce and top with cheese. Bake for 12 minutes and serve immediately. Italian baked eggs are great for the weekends.

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