Marinara Eggs Benedict
I had some leftover canned tomato puree so I decided to make this simple breakfast dish for dinner, which was a fun spin on the traditional eggs benedict dish. It’s a quick and easy concoction of a well-seasoned tomato sauce with garlic, a pinch of sugar, and some red-pepper flakes. A couple of eggs then get cracked right into the marinara sauce to be poached for about 5-7 minutes, and voila, there you’ll have a very light textured egg oozing all over which is then topped with a flavorful and somewhat spicy marinara sauce finished off with a bit of freshly grated Parmesan. Yum!
Marinara Eggs Benedict (adapted from Smitten Kitchen):
Yields 2 servings
- 1 tablespoon extra-virgin olive oil
- 1 (14-ounce) can tomato puree
- 2 cloves garlic, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon crushed red-pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs
- 2 English muffins, split in 1/2, for serving
- Grated Parmesan, for serving
Heat olive oil in a saucepan over medium heat. Add the garlic and red-pepper flakes and saute until fragrant, about 1 minute.
Add the tomato sauce and bring to a boil; season with sugar, salt and pepper, to taste.
Simmer until thickened, breaking up the tomatoes with a wooden spoon, about 10-15 minutes.
Gently crack the eggs into the tomato mixture.
Cook, covered, until poached, about 5-7 minutes.
Remove from heat, uncover and let stand 2 minutes.
To assemble, place each egg on the English muffins. Spoon the sauce over the eggs. Serve immediately, garnished with Parmesan, salt and pepper.