Italian Marinara Baked Eggs
This recipe for baked eggs in marinara is perfect for one and easily adaptable to suit your preferences from slightly runny eggs to well done eggs - the choice is yours!
Servings: 1
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 medium red bell pepper, chopped
- 3/4 cup prepared marinara sauce (I like Trader Joe's Traditional Marinara)
- 2 eggs
- Salt and pepper, to taste
- 1 tablespoon shredded Parmesan cheese
- Basil leaves, if desired, for garnish
Instructions
- Heat the oven to 375F degrees.
- In a small ovenproof skillet, heat the oil and add the shallot and pepper. Cook over medium low heat for about 7 or 8 minutes, or until softened.
- Stir in the marinara sauce and cook for 2 minutes.
- Carefully crack each egg into the skillet. Season with salt and pepper.
- Bake for 10 minutes.
- Top with parmesan and optional basil leaves. Serve hot.
Notes
Serving size: entire recipe
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 6 PointsPlus (Old plan) In these days of food convenience and widespread availability prepared sauces like the Marinara can be found everywhere. Good ones too! I love the Trader Joe's brand which comes in several variations such as organic basil, traditional and several others. If by chance you have your own stashed away in the freezer, it will work beautifully with this egg dish. If you have the time and want to make up a quick marinara then make extra and freeze the rest for another time. Do add the chopped red pepper if possible; it gives the sauce a special texture and flavor that is very yummy. Cook the eggs until set around the sides. My husband likes "well done" eggs and if that's the case for you, then cook another 1 to 2 minutes. Personally I favor slightly runny so that the egg runs into the sauce and makes a great dip for my bread. Assemble the dish up to 1 day ahead and keep it covered in the fridge. This basic recipe lends itself to doubling really easily. Choose a larger pan to cook up the sauce and crack 4 or up to 6 eggs into it depending on your crowd.
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 6 PointsPlus (Old plan) In these days of food convenience and widespread availability prepared sauces like the Marinara can be found everywhere. Good ones too! I love the Trader Joe's brand which comes in several variations such as organic basil, traditional and several others. If by chance you have your own stashed away in the freezer, it will work beautifully with this egg dish. If you have the time and want to make up a quick marinara then make extra and freeze the rest for another time. Do add the chopped red pepper if possible; it gives the sauce a special texture and flavor that is very yummy. Cook the eggs until set around the sides. My husband likes "well done" eggs and if that's the case for you, then cook another 1 to 2 minutes. Personally I favor slightly runny so that the egg runs into the sauce and makes a great dip for my bread. Assemble the dish up to 1 day ahead and keep it covered in the fridge. This basic recipe lends itself to doubling really easily. Choose a larger pan to cook up the sauce and crack 4 or up to 6 eggs into it depending on your crowd.
Nutrition
Serving: 1recipe | Calories: 240kcal | Carbohydrates: 15.3g | Protein: 17.6g | Fat: 12.7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 332mg | Sodium: 989mg | Potassium: 919mg | Fiber: 1.9g | Sugar: 13g | Vitamin A: 2779IU | Vitamin C: 95mg | Calcium: 142mg | Iron: 4mg