A busy week behind us and a busy week for me ahead. Lots of extra yoga classes this week as I sub for folks on vacations.
Marinara Poached Eggs (Ckng Lght Jan/Feb 2013)
I just realized I've made a slew of recipes from the Jan/Feb issue of Ckng Lght. Must have been a decent issue!
I've had variations on this before, and technically, this recipe was supposed to use a slow-cooked homemade marinara sauce. Which I intended to do, until I saw I needed 9 cups of peeled and chopped plum tomatoes. Ah, no. Not in the middle of winter. I used jarred sauce for this recipe and added some sauted mushrooms and caramelized onions. English muffins rounded out the meal. Nice comfort food after a long busy day.
|Photo from CookingLight.com|
- 3 cups Slow Cooker Marinara (I used jarred...)
- 1/2 teaspoon crushed red pepper
- 4 eggs
- Bring marinara and crushed red pepper to a simmer in a skillet. Make 4 wells in marinara; crack 1 egg into each. Cook, covered, 6 minutes or until desired degree of doneness. Serve with toast.