And heavenly they were.
Eggs truly are one of nature’s perfect foods. I know I’ve said it here before, I love having eggs for dinner and this recipe makes it that much easier.
Full of flavor, these eggs braised in marinara and slathered on toasted, crusty bread were out of this world. The fresh basil really heightened the flavor so don’t leave that out. In fact, don’t leave anything out, as all the ingredients made this into one tasty, quick and easy meal.
Again, I am always surprised at how lovely just a few good ingredients can come together and make something so wonderful to eat.
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I hope you try it.
Heat oil in a large skillet over medium heat. Add onion and pancetta. Cook, stirring occasionally until soft and beginning to brown. Add garlic, stirring until fragrant, about 30 seconds.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set. Remove from the heat and from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
I normally prefer my eggs runny, but this was for my son and he prefers his eggs intact. Any way you make it, these eggs will taste delicious.
Eggs, Red Sauce and Toast
2 Tablespoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 ounce pancetta, chopped
2 cups prepared marinara sauce
4 large eggs
6 large basil leaves, torn into small pieces
1 Tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground pepper
4 slices crusty bread, toasted
Heat oil in a large skillet over medium heat. Add onion and pancetta. Cook, stirring occasionally until soft and beginning to brown. Add garlic, stirring until fragrant, about 30 seconds.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set. Remove from the heat and from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
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The Duo Dishes says
Such a beautiful way to do brunch. Thanks for sharing this one! It will be made!
Claudia says
I make these and I love them – have never used pancetta (yet). Delicious!
dawn says
I absolutely love this idea…so easy and full of flavor…it’s what’s for dinner!! Tomorrow.
Katrina says
We just had breakfast for dinner, but I hadn’t seen this yet, so we just had boring scrambled eggs with our crepes and hashbrowns. Looks good!
Lisa Sipple says
Wow, those do look heavenly…yum!
KathyB. says
With all the fresh eggs our hens are laying you KNOW I will be trying this~
Laurie says
I made these eggs last week only my recipe was called “Eggs in Hell.” Too funny. They really were heavenly in taste though.
julo says
Oh my word! That last picture. I am drooling all over my keyboard, literally. That looks amazing!I happened upon a flat of farm fresh eggs last weekend, so I’ve been frying up eggs left and right. I’ll have to try this! I’ve been eating them on rosemary olive oil bread that is to die for. Seriously
leslie says
Ummm yum! I would have never thought to prepare eggs like this
Cheryl says
Oh the deliciousness. Eggs ARE the perfect food…and those seem to be accessorized perfectly. ;
Julie says
This dish looks amazing…I never would have put those ingredients together either.
LilSis says
I’m going to have to try this. As much as I love eggs, I never would have combined them with a marinara sauce. With the pancetta and the fresh basil, this has to be amazing.
Ginny says
well that just looks divine… 🙂
sophia says
Heh, Veronica from Recipe Rhapsody emailed this link to me…she knows how much I adore runny eggs! I definitely would have my eggs runny….and that dish looks heavenly!
Audrey at Barking Mad says
This looks amazing! Colorful and flavorful! Yum!
sweetlife says
wow these look amazing~~we love eggs at our house..we need to try these!!
sweetlife
theUngourmet says
Your eggs are cooked to perfection!! I’ve never eaten a recipe like this. It looks fantastic!
sharon says
I’ve never thought of making eggs this way, but next breakfast for dinner I’ll definitely be trying this!
grace says
runny, hard, flimsy, soft–i LOVE eggs. what a delightful preparation, and your photos are wonderful.
Joanna says
Wow, those look just fabulous! I’ll definitely make them this Sunday!
Mental P Mama says
What a great brunch idea!
Jennifer says
I want this. NOW.
Tammy says
I love eggs for dinner too! This is going on my ever growing list of Noble Pig recipes I must try!
Patricia says
I just love this recipe. And it is so easy since I have all the ingredients in the fridge, how perfect. Thanks for sharing.
How do you get such lovely photos??
Jen says
This looks really delicious, and I like the idea of this for brunch or dinner! Thanks.
June says
I want some NOW too! Boy, these look fabulous – I’m going to try ’em for brunch this weekend. Thanks Cathy!
Marlene says
I was just beginning to get bored with eggs…this will combat that. Making this tonight!
dawn says
I love these types of breakfast meals for dinner too as you never get that ‘crash’. All healthy, all good. I will save this one, thanks for sharing.
Bob says
I love the idea of eggs cooked in tomato sauce. Looks fantastic!
Pamela says
This reminds me of my Spanish relatives’ version of pisto. Tomato, zucchini, onions, garlic, olive oil, served with a fried egg and hard bread. Simply delicious.
Debbie says
That egg is perfect. I like them the same way your son does….so tasty!
Victor Panichkul says
These look delicious!
The Teacher Cooks says
You have made the perfect dish. It is so easy. I will have to try this and share with my students.
Lena in VT says
Oh this sounds awesome, I love eggs for dinner too.
Charles says
Your photos of these look amazing. I grew up in Texas with a very similar version we called huevos rancheros. Sauteed onions, chiles and garlic then tomato sauce and poach the eggs. Served over tortillas or toast. Yummy.
Rachel the SdOC says
You had me at the onions and pancetta!
Marjie says
Great idea! I prefer my eggs runny, too. This would be great for my dearly beloved, who loves tomato juice with/on his eggs, especially when scrambled.
Robin Sue says
I love meals like this and your lobster roll is killing me- love those things and need to have one soon!
Mary says
Ah, ha! I see we are working off the excesses of the lobster rolls :-). The eggs look and sound wonderful. Better still, they are easy to do.
Pam says
Bookmarked – I may just try these eggs this weekend. They look so delicious.
Tastytasties says
Could your pictures be any lovelier?? Confession: I was inspired to finally try out a similar recipe I’ve had for my own blog. SO satisfying.
Melynda says
We had eggs for breakfast also, chunky tomato and black bean “sauce” with eggs cooked in it, YUM!
5 Star Foodie says
Those eggs are totally tempting, yum!
Tami Lyn says
Those look quite yummy.
Lydia says
Your photos are jumping off my screen — beautiful eggs!
tom tall clover farm says
Well, put back the cereal, this is what I’m having for Sunday brunch!
Fencepost says
Not too sure about this one. I like eggs, but only certain ways. For some reason, eggs and certain foods make me sick. I know….wierd.
Larian says
The last picture is especially gorgeous. I appreciate the detail of the membrane on top of the yolk. Lovely.
jon says
oh mannnnn that was goood.