Do you want to make breakfast that makes YOU look like the hero you’ve always known yourself to be? Yes. Yes, you do.
This recipe for Eggs Poached in Marinara is so simple, filling, and delicious, but it’s so filled with flavor, you would think you’re at the fanciest of brunches.
Feel free to do the following (or ignore the following):
- Change out the sausage with whatever your fave kind is. If you use uncooked sausage, make sure you brown it all the way through before adding the marinara.
- You can add fresh herbs and additional spices at any point, but you don’t need to. Eat Happy Kitchen marinara is seasoned to perfection so you don’t have to do anything to it to make it pop.
- This dish is similar to Shakshuka, which you can easily create by adding sautéed onions, some cinnamon, nutmeg, cumin, and a dusting of ground cayenne.
- If you are feelin’ cheesy, then by all means add your fave cheese or some freshly grated parmesan.
- Make sure you use a large, deep sauté pan or a Le Creuset dutch oven.
Eggs Poached in Marinara
- 1 pound pre-cooked kielbasa, andouille, or breakfast sausage links, sliced into disks
- 1 jar Eat Happy Kitchen Marinara or similar 26 ounce jar of sauce with no sugar added
- 4-6 eggs
- Heat a large, flat-bottomed sauté pan to medium high heat and sear the kielbasa disks on both sides, about 2-3 minutes per side. Pour in jar of marinara, bring to a gentle boil.
- Crack 4-6 eggs onto the surface of the marinara, and turn heat down to medium low. Cover pan and let simmer 8-10 minutes, or until eggs are poached to desired doneness. Serve immediately in a flat-bottomed bowl.