Spaghetti Marinara with Poached Eggs
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 (14 ounce) cans fire roasted diced tomatoes, undrained
- 2 cups 2 cups chicken broth*
- 1/2 cup 1/2 cup red wine
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon dried basil
- 1 teaspoon 1 teaspoon dried oregano
- 8 ounces 8 ounces uncooked whole wheat spaghetti
- 4 eggs
- fresh basil for topping
- cracked pepper to taste
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original