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This article was originally published in January 2013.
Need a simple, tasty, nourishing meal? Eggs in Marinara is a delicious recipe that your whole family will love – and you’ll have dinner made in no time!
On Tuesday night I watched a new reality TV show. The premise of the show was a blind taste test. Contestants have the opportunity to create a one-taste dish that four chefs sample. Then, the chef can decide if they want the contestant on their team or they can send them packing.
I absolutely do not like reality TV, but I do like cooking. Overall, it isn’t a show I’ll probably watch again, but I enjoyed the first episode mainly for the food. The dishes that were created were pretty impressive. There were maybe one or two dishes that I can see myself making, but everything else was definitely beyond my scope and specifically beyond my budget.
Today I’ll share a family favorite that is both easy and incredibly budget friendly: Eggs in Marinara. This is the type of meal that we enjoy for breakfast, lunch, or supper. It is also very quick and easy, which makes it perfect for those days when your planned menu falls apart. My 16-year-old girl especially like this. You can eat this as is, but it really benefits from some sort of a base. I love putting it over corn meal mush or polenta.
One thing to keep in mind if you do use mush or polenta is that, for maximum benefit, the corn meal should be properly soaked. Unsoaked (dent) corn can result in pellagra, which can cause all kinds of troubles. Pickling lime is needed to soak the corn or corn meal. It is a very simple process but does require a little planning. If your diet is high in corn, it is an important step.
Most of the time, it is a step that I do. I hate to admit that, on occasion, I’ll make polenta without first soaking the corn meal, but that is the exception rather than the rule. If cornmeal mush is an occasional item for you, then use your best judgement. I have made a mush/polenta out of masa flour before with okay results. Masa flour is put through the pickling process prior to being milled. Other great bases for this dish include rice, fried or mashed potatoes, or sauteed greens.
Eggs in Marinara
- 2 cups tomato sauce
- 1 cup broth
- 1/2 cup wine or kombucha (or additional broth)
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 to 3 eggs per person
- shredded cheese, to taste
- Combine sauce, broth, wine, olive oil, garlic, and seasonings in a deep skillet. Bring to a boil, then turn down to a slow simmer.
- Once the sauce is bubbly, it is time to add the eggs. Crack each egg into a bowl and then gently pour them into the sauce. Sprinkle the egg with salt and pepper.
- Once all of the eggs are in, cover the skillet and set your time for 5 minutes.
- At the end of the time, the egg whites should be set but the yolks still loose. If that is how you like your eggs, then remove and enjoy. If you like them with a more solid yolk, gently loosen each egg (so it doesn't stick), put the cover back on, and set the timer for an additional 3 minutes.
- Turn off the heat and let set for 2 to 5 minutes.
- Serve over mush (or polenta variation), mashed potatoes, rice, or sauteed greens. Top with shredded cheese.
Love this idea – sounds great for breakfast tomorrow!
I think you will like it. It is hugely popular here. Now if only my chickens would do a better job at providing the eggs for the meal. 🙂 I am happy that we are getting a few more now than a month ago. Come on Spring!
Ohhh I like the wine addition, I bet it really gives the eggs a little something extra! 🙂
Yes! The wine is a great addition. It really adds a great depth to the sauce.
This sounds good. Here in Missouri we call it grits. It really doesn’t matter if its yellow or white. My father in law says, “I’m a farmer and I grew the corn. I can call it all grits if I want to.” Haha. Anyway, to my question, do you have a blogpost or recommended resource for how to nixtimalize corn? Have you done it in small batches or can it be done in a larger batch? If you count the large grain bin in the yard, I can get it in bulk. 🙂
I’ve only done small batches with pickling lime. You can definitely do large batches. Here’s an article from Cultures for Health which should help on the process: https://culturesforhealth.com/blogs/learn/blog-nixtamalization-corn-historic-practice