Whole30® Baked Eggs in Marinara Sauce

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By SheLovesPaleo

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 ramekins
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement

  • 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.

  • 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.

  • Bake in the preheated oven until yolks are firm, about 25 minutes.

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; protein 7.4g; carbohydrates 9g; fat 6.7g; cholesterol 187.3mg; sodium 328mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

JJ6
Rating: 5 stars
01/10/2016
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 needed 3 1/2 cups of hot water. I sprayed the ramekins and 20 minutes baking produced my ideal eggs the whites were just done the yolk had started to film over and was still runny. The pasta sauce had thickened a little which was good too. Not sure if mine were compliant served over orzo but they were delicious. Thanks! Read More
Helpful
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 5 stars
11/16/2015
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 and not worry about them while you prepare other foods. The only suggestion I have is to spray the inside of the ramekins with cooking spray as the sides of the egg tends to stick. Thanks for the great recipe SheLovesPaleo! Read More
Helpful
(4)
JJ6
Rating: 5 stars
01/10/2016
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 needed 3 1/2 cups of hot water. I sprayed the ramekins and 20 minutes baking produced my ideal eggs the whites were just done the yolk had started to film over and was still runny. The pasta sauce had thickened a little which was good too. Not sure if mine were compliant served over orzo but they were delicious. Thanks! Read More
Helpful
(4)
CAT02
Rating: 4 stars
10/08/2016
You can use coconut milk in place of the cream! Read More
Advertisement
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/05/2021