I love everything about Italy. Honestly ever since our trip in 2014 I have dreamed of buying a little place on the Amalfi coast…but alas…that is still just a dream. And that’s ok because I can still enjoy one of the best things about Italy right here in the good old USA, the food! And in my humble opinion there is no better Italian breakfast than Poached Eggs in Marinara Sauce (called Uova al Purgatorio in Italian).
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Poached Eggs in Marinara Sauce with toast in a black pan set on a wooden board

How To Make Poached Eggs in Marinara Sauce:

Welp, this is an incredibly easy breakfast to make, simply heat your favorite marinara sauce in a pan, add a little cayenne (optional) and basil. Then simmer eggs in the sauce for a few minutes until eggs are done to your liking! Sprinkle with Parmesan and scoop onto a beautiful toasted artisan bread and enjoy.

Poached Eggs in Marinara Sauce garnished with basil

Only Ten Minutes to Make!

From start to finish this recipe takes only ten minutes to make, but it looks fancy enough to serve at a brunch. 

Poached Eggs in Marinara Sauce with toast

Want More Recipes Using Poached Eggs? 

Try my Heirloom Tomato Burrata Toast with Poached Eggs!

Heirloom tomato burrata toast with poached eggs

The Recipe: Poached Eggs in Marinara Sauce

What you need:  a medium sized skillet and a microplane for grating parmesan.

5 from 1 vote
Poached Eggs in Marinara Sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

A ten minute breakfast looks like it took at least 11.

Course: Breakfast
Cuisine: Italian
Keyword: Italian eggs, poached eggs, Poached Eggs in Marinara Sauce
Servings: 2 servings
  • 1 1/2 cups marinara sauce
  • tiny pinch of cayenne pepper, no more than 1/8th teaspoon (optional)
  • 6 basil leaves, chopped (more for garnish if desired)
  • 3-4 eggs
  • sea salt and freshly ground pepper to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2-4 slices toasted baguette, thickly sliced
  1. Pour sauce into a medium size skillet and heat on medium heat until simmering. Add cayenne and basil, stir

  2. Make a little "wells" in the sauce using the back of a large spoon. Carefully crack eggs into wells (if you feel unsure you can always crack eggs into a small bowl first and then tip them into marinara)

  3. Cover pan with lid and simmer for 3-4 minutes or until whites are set and yolks are runny. Turn off heat, season with sea salt and black pepper and sprinkle with parmesan cheese. Toast the baguette slices. Scoop eggs and sauce onto bread slices and enjoy!


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