Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 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!

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 ramekins
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Ingredients

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

Directions

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

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  • 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

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