Spaghetti Marinara with Poached Eggs
  • Dinner

Spaghetti Marinara with Poached Eggs

This Spaghetti Marinara with Poached Eggs uses simple ingredients to make a deliciously comforting meal from scratch that comes together in just 20 minutes.

4 servings

~40 min

Ingredients

  • Extra Virgin Olive Oil2 tbsp
  • Garlic, minced3 cloves
  • Canned Tomatoes, fire roasted, diced, undrained2 cans
  • Chicken Stock2 cups
  • Red Wine½ cup
  • Salt1 tsp
  • Basil1 tsp
  • Dried Oregano1 tsp
  • Whole-wheat Fettuccine, uncooked8 oz
  • Eggs×4
  • Basil, fresh, for topping optionalto taste
  • Black Pepper, cracked, to taste optionalto taste

Instructions

  1. Make the Sauce

    Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute – don’t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.

  2. Cook the Spaghetti

    Bring a large pot of water to boil and cook the spaghetti according to package directions. Drain and toss with a little olive oil; set aside. When the noodles are done, transfer the simmered sauce to a blender and puree you achieve your desired smoothness. Return the sauce to the pot and add the spaghetti. Toss and cover to keep warm.

  3. Poach the Eggs

    Bring a pot of water to boil and place a few metal rims from mason jars in the bottom of the pot – these will act as handy little egg holders. When the water starts boiling, turn the heat off. Quickly (before the water cools off too much) crack individual eggs into a small bowl and pour directly into the metal rim in the boiling water. Repeat for all the eggs. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft). Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.

Start Cooking