Eggs Poached in Marinara with Arugula

Happy Friday folks! I've got a great, brunch-y recipe for you today. Perfect for a late Saturday morning meal with your significant other. Or for dinner. We have breakfast-like meals for dinner quite a bit. Eggs, Bacon, and Toast is one of the easiest dinners to pull together at the drop of a hat. It's also a meal the hubby can fix when I don't feel like cooking :) Mwhahaha. But I digress. 

This recipe came about a couple of ways. The first way was I had 3-4 cups of marinara in the fridge that needed to be used. The second was one of my favorite bloggers happened to post this recipe around this time, and it was at the forefront of my mind. Lindsay over at Pinch of Yum is one of my blogging/writing idols. Her voice flows easily, naturally, and is so relatable. She reminds me of The Pioneer Woman,  I could read their posts all day! Her version is kind of Tex-Mex, made with chili powder, goat cheese, and kale. I had basic Italian marinara, so I skipped the chili powder and went with arugula and mozzarella. Her version sautés the potatoes in the pan, I roasted mine before I put them in the pan. Just a few differences, but an all-around solid recipe.

I really liked this for something different and unexpected. I think the hubby is always expecting pasta if I have marinara around, so it was nice to switch it up. I loved how the runny egg yolk added to the sauce. And toast? A necessity. You're going to have lots of sauce and egg yolk to scoop up with your toast. Finally, my last point- I'm sorry, but where can you go wrong with potatoes that are crisp and salty on the outside while soft on the inside, creamy eggs, and ooey, gooey, melted cheese?

You can't. You just can't. 

It's hard to believe that one week ago we had 16 inches of snow on the ground. It's been sunny, warm, and over 60º for the last 3 days. What the?? Kentucky's weather is seriously bi-polar.

Don't take that as complaining, I'm certainly not! Next week the weather is supposed to be sunny and in the 60's all week. I'm super-excited. As you can imagine, the boys are loving the weather. I had to take them for (2!) 30 minute walks yesterday. Haloti chased multiple chipmunks, while Gizmo was just happy to not have a wet, cold barrier between him and the grass. I feel like I have Spring Fever. I ordered all my seeds for my garden a couple of weeks ago, and I received them in the mail last week. All I want to do is be outside, digging in the dirt, mowing the lawn.

Argh! Still a ways to go. 

As for this weekend, it's supposed to rain. Boo. My back has been feeling much improved with the onset of physical therapy, so I may even go to the gym a couple of times this weekend. Other than that, I have a feeling it's going to be a quiet weekend.

I hope you have a great weekend friends!

Ingredients (serves 2-3):

2-3 potatoes, peeled and chopped

2 tbsp olive oil, divided

salt and pepper

1/2 onion, chopped

2 cloves garlic, minced

3 cups Homemade Marinara (sub your favorite jarred sauce here if you like!)

3-4 large eggs (depending on how many people want to eat. I always eat one, the hubby usually eats 2.)

2 cups arugula, torn

4 ounces fresh mozzarella, sliced

2 tbsp parsley, chopped

Directions:

1. Preheat oven to 425º. Lightly coat a baking sheet with cooking spray. Spread potatoes in a single layer on baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper. Bake in preheated oven for 25-30 minutes, or until potatoes are tender. Remove from heat, set aside.

2. In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. When warm, add onion. Sauté for 3-5 minutes, or until softened. Add garlic, sauté for 30 seconds to 1 minute. 

3. Add marinara and potatoes to the skillet. Cook for 1-2 minutes, or until warm. Stir in the arugula. With spoon, make holes for the eggs. Add eggs to the pan, spread mozzarella slices over skillet, cover, and turn heat down to LOW, barely simmering. Cook for 10 minutes, then remove from heat. Jiggle pan to check doneness of eggs. If eggs are not done (i.e. very jiggly), cover pan and leave covered for 5 minutes, not on a heat source. Eggs should have medium-soft yolks when done. 

4. Sprinkle skillet with parsley, divide among plates, and serve immediately.

Printable Recipe

Recipe adapted from Pinch of Yum. 

If you liked this recipe, you might like these-

Homemade Marinara

Homemade Egg McMuffins

Spinach and Mushroom Frittata with Fresh Thyme

Linked to: Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday, Create It Thursday