Baked Eggs with Marinara

I meant it in my last post when I said I've been on a baked egg kick--and that I planned to share more of my quick fix options.

This is by far my favorite. How could it not be? It is so darn good, ridiculously easy, and variable. In its simplest form, it requires three ingredients: eggs, good-quality marinara sauce, and a touch of olive oil. My thinking is that toast is a must-have, for mopping up the sauce and egg, but it's sublime lapped up with fork or spoon alone (i may need to get this stainless steel spork, it would be ideal). A quick bake in the oven, and a fabulous breakfast is yours (or in the case of the egg above, prepared this morning, mine).

Because of my inability to leave any recipe alone, I usually add a little of this or that--leftover basil leaves, some chopped lean ham, grated Parmesan, leftover roasted potatoes, or sriracha if I need to spice up my morning. Here's to breakfast

Baked Eggs in Marinara
You can use whichever variety of marinara sauce you like, purchased or homemade. I'm partial to Amy's Organic Marinara Sauce and Muir Glen Organic Marinara Sauce. Remember, you can freeze leftover sauce if you are not going to eat baked eggs 5 days in a row--I place 1/2 cup in zipper-top bags and place flat on a cookie sheet; it's easier to store in the freezer when they freeze flat!

Makes 1 serving
Total Time: 20 minutes

1 tsp olive oil
1/2 cup good-quality, jarred organic marinara sauce
1 large egg
Salt & freshly cracked pepper
Optional: slice of crusty, toasted bread

1. Preheat oven to 400F. Set one large ramekin or other oven-proof bowl on a rimmed baking sheet. Drizzle olie oil into bottom of ramekin.
2. Spoon 1/2 cup sauce into the ramekin. Crack the egg into the ramekin; sprinkle with salt and pepper.
3. Bake until egg white is just opaque (yolks should still be soft), 11 to 14 minutes until whites are set. Serve with the bread, if desired (you really should :))