Best Italian Essentials Cheesy Eggs In Marianna Sauce Recipes

EGGS POACHED IN MARINARA SAUCE

Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

ITALIAN ESSENTIALS: CHEESY EGGS IN MARIANNA SAUCE

Italian Essentials: Cheesy Eggs in Marianna Sauce image

This is similar to a dish called, Eggs in Purgatory, but with a milder, more Italian style sauce. It is one of the dishes I make for breakfast, or a brunch out on the porch (weather permitting). The only time-consuming part of this recipe is making the sauce; however, you can also make the sauce the day before and let it mellow in the fridge before using (which is what I do). If you are using this for a breakfast, that totally makes sense, because you will have the sauce ready to go that morning, and will save you over an hour of prep time. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Eggs

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
THE MARIANNA SAUCE
2 - 3 slice(s) slab bacon, diced
1/4 large yellow onion, finely chopped or grated
2 clove(s) garlic, minced
28 ounce(s) diced tomatoes, 1 can, with juice
2 teaspoon(s) dried basil
1/8 teaspoon(s) dried oregano
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE EGGS AND CHEESES
4 large fresh eggs, room temperature
2 ounce(s) cream cheese, cut into 6 - 8 cubes
1/2 cup(s) parmesan cheese, shredded
1/2 cup(s) mozzarella cheese, shredded
ADDITIONAL ITEMS
hot sauce, at the table
lemon wedges
toast or crusty italian bread

Steps:

PREP/PREPARE
You will need a large saucepan to make the sauce (a Dutch oven is my favorite, but not a must). To finish the dish, you will need an ovenproof baking pan, or dish. Since you will probably be serving this in the pan used to bake it; if you have something decorative, use it.
This recipe will make enough for 4 people (assuming one egg with sauce per person)
Can you freeze this sauce? Absolutely, if properly frozen (good bags, or jars) it should last 2 - 3 months. If you vacuum seal it (some machines allow you to vacuum seal liquids), it should last up to a year.
Gather your ingredients (mise en place).
Add the diced bacon to a pot or saucepan over medium heat, then slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve. Leave the bacon grease in the pan.
You will need about 2 tablespoons of rendered bacon fat. If you do not have that much add a bit of olive oil to make up the deficit.
Add the onions and cook until softened and translucent, about 4 - 6 minutes. Then add the garlic and cook until fragrant, about 60 seconds.
Add the tomatoes and bring up to a light boil.
Reduce heat and simmer until the sauce begins to thicken, about 20 - 30 minutes.
As it simmers, add the basil, oregano, salt, and pepper to taste.
Simmer for an additional 1 - 2 minutes, then remove the saucepan from the heat.
Allow the sauce to cool slightly and then work in batches and blend until smooth.
The traditional way to make this sauce is to blend it until smooth (like a marinara); however, I usually like to leave it a bit chunky. As a matter of fact, you do not have to blend it at all, just use as is. Tastes great, and you do not have to clean out a blender.
Return to pot and simmer until the sauce thickens, about 30 - 40 minutes.
Allow the sauce to cool slightly before using.
At this point the sauce can be stored in the refrigerator for 1 - 2 days, or in the freezer for several months.
THE EGGS & CHEESES
Place a rack in the middle position and preheat the oven to 375f (190c).
While the oven is getting hot, add the sauce to an ovenproof serving dish. You want the sauce to be about 2 inches (5cm) deep. The sauce should be warm but not hot. If you are taking it out of the refrigerator, warm it up a bit on the stovetop before using. Use the back of a spoon to make 4 indentations in the sauce and crack an egg into each well. The best way to add the eggs is to first crack them, one-at-a-time, into a bowl, and then carefully drop them into the wells. This eliminates the possibility of dropping a stray eggshell into the dish. Divide the cream cheese into 6 - 8 small cubes and push them down into the sauce around the eggs. Sprinkle the mozzarella, and parmesan over the dish, and pop into the oven, until the eggs are set to your desire, usually about 10 - 12 minutes.
PLATE/PRESENT
Sprinkle the reserved bacon on top, and serve, while nice and warm with toast or crusty bread, to help mop up that delicious sauce. Enjoy.
Keep the faith, and keep cooking.