Whole30 Baked Eggs In Marinara Sauce Food

EGGS IN PURGATORY

Steps:

• Preheat the oven to 400°F with the rack in the upper-middle position. Heat a large skillet over medium heat and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
• Add the onions and saute until translucent, about 5 minutes.
• Toss in the mushrooms and add ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Cook for 5 minutes, stirring frequently, until the moisture released by the mushrooms evaporates.
• Add the sausage to the pan, breaking it up with a spatula. Cook the sausage until it's no longer pink.
• Pour the marinara sauce into the pan and stir in the red pepper flakes. Continue cooking the meaty sauce until it starts bubbling.
• Divide the spicy meat sauce into four 8-ounce ovenproof ramekins or mini cocottes. Put the containers on a rimmed baking sheet.
• Use a spoon to make a small well in the center of the sauce and pour a cracked egg into each one. Sprinkle Magic Mushroom Powder (or salt and black pepper) on top of the eggs.
• Place the ramekins on the rimmed baking sheet into the hot oven. Bake until the egg whites are cooked through and the yolks are your desired consistency, about 10 to 15 minutes.
• Top with minced Italian parsley if desired, and serve with a big green salad!

BAKED EGGS IN MARINARA

Steps:

• Preheat oven to 400.
• Spray ramekins with cooking spray and place on cookie sheet.
• Spoon ½ cup marinara sauce into each ramekin. Crack and egg into each and sprinkle with salt and pepper.
• Bake in preheated oven for 11-14 minutes or until egg whites are just opaque.

WHOLE30® BAKED EGGS IN MARINARA SAUCE

Steps:

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

WHOLE30® BAKED EGGS IN MARINARA SAUCE

Steps:

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

EGGS POACHED IN MARINARA SAUCE

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.