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Whole30® Baked Eggs in Marinara Sauce

Rated as 4.67 out of 5 Stars

"Easy and quick breakfast recipe. No fuss, no muss. Use your favorite marinara and make sure any jarred variety has no added sugar to keep it Whole30® compliant. Serve with a breakfast salad and some plantain home fries. Feedback is always welcome!"
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Ingredients

40 m servings 126 cals
Original recipe yields 4 servings (4 ramekins)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat water in a kettle or pot until it begins to steam; remove from heat. Pour 1 cup steaming water into the bottom of a casserole dish.
  3. Spoon 1/4 cup marinara sauce into each ramekin. Crack 1 egg over marinara in each ramekin. Arrange ramekins in the water in the casserole dish. Fill casserole dish with enough water to reach the midpoint of each ramekin.
  4. Bake in the preheated oven until yolks are firm, about 25 minutes.

Footnotes

  • Cook's Notes:
  • The number of servings depends on the number of ramekins you have available and the amount of space in your baking dish. I think 4 is reasonable without overcrowding. I do not know if this would work with more than one baking dish full of ramekins at a time or how this might impact overall cook time.
  • For less firm eggs, cook for only 15 minutes.

Nutrition Facts


Per Serving: 126 calories; 6.7 g fat; 9 g carbohydrates; 7.4 g protein; 187 mg cholesterol; 328 mg sodium. Full nutrition

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Reviews

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So simple why change anything? These were as good as they sounded and looked like the picture without the garnish. I only made two and used an 8 x 8 dish to hold the ramekins. I think I neede...

Can it get any easier than this?! So, so good, of course depending on the quality of sauce you use (I used Mezzetta Napa Valley Homestyle Marinara). I love that you can stick these in the oven, ...

You can use coconut milk in place of the cream!