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Spaghetti Marinara with Poached Eggs


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

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


Scale

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 (14 ounce) cans fire roasted diced tomatoes, undrained
  • 2 cups chicken broth*
  • 1/2 cup red wine
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 ounces uncooked whole wheat spaghetti
  • 4 eggs
  • fresh basil for topping
  • cracked pepper to 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. Make 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.

Notes

You could use less broth (more like 1 1/2 cup) for a thicker sauce. I like more sauce, so I used a little more broth to carry the sauce a bit farther. 🙂 Also, here’s a great tutorial on poaching eggs. It can be a little tricky but the metal rims from the mason jars helped me a ton.