Trust me when I say that I’ve died and gone to food heaven. All thanks to this Italian Poached Eggs dish I’m about to share with you.
Absolutely my new favorite breakfast (that I could even eat for lunch or dinner)!
Full of rich flavor, Italian Poached Eggs in Marinara is a plate-licking meal (if you do that sort of thing) that could be your new favorite.
To be fair, I didn’t know that poaching eggs in a tomato-based sauce is even a thing. That’s until I saw Ronny Joseph behind @primal_gourmet on Instagram make something similar. The colors and richness of food hooked me.
So the next morning, I cleaned out my fridge and made a variation of his recipe for breakfast.
I used some jarred marinara, though I will use my own Spicy Marinara Recipe in the future. (You can make it without spice and heat by omitting the red pepper flakes.)
Granted my version is nowhere near as fancy as his, but boy is it a winner!
Upon further research, this type of dish in Italy is known as Uova al Purgatorio (or “Eggs In Purgatory”). Made traditionally in Southern Italy, this dish is highly versatile and easily adaptable based on your own dietary preferences.
Though I categorize this meal as “breakfast”, you could easily make this for lunch or a quick dinner!
Wait… I Thought You Couldn’t Eat Eggs?!?!
I couldn’t eat eggs until a few weeks ago.
Until that point, I’d basically been egg free for nearly ten years due to a very high food sensitivity.
The last time I ate eggs, I thought that I was having a heart attack and was about to drive myself to the hospital.
Somehow I made it home moments before becoming violently ill.
I share about my journey discovering and living with food sensitivities (gluten, dairy, eggs) HERE.
I won’t go into length here why I’ve suddenly been able to add eggs back into my diet. It’s a story for another day.
That’s why this is one of the first recipes that I’ve ever personally created and tasted for my website that features eggs as a prominent, irreplaceable ingredient.
If you’re curious about how I added eggs back in, here’s a video explaining how this was possible!
Tips For Making Italian Poached Eggs In Marinara Sauce
This Italian Poached Eggs in Marinara Sauce recipe isn’t difficult. There are also plenty of ways you can play with it!
First, know that you can use any type of egg in this recipe (that you do not react to).
That means you can use chicken, duck, quail… or anything else.
My egg of choice is duck (not chicken). So dash any fears you have trying another type of egg… it will taste wonderful!
Secondly, I’d recommend that you make the marinara sauce yourself. Here’s my go-to vegan marinara recipe you can make in about 10 minutes from start to finish.
I’ll typically make a double or triple batch and then freeze leftovers to use in the future.
But if that’s not your thing, there are some decent bottled pasta sauces available. I’m pretty picky because I make my own. However, I do think that Dave’s Gourmet makes very good jarred organic marinara sauces.
As for the polenta — Buy organic since this is made from corn.
Corn is a top GMO crop.
You can purchase polenta cornmeal and make it yourself with my easy polenta recipe. Or you can buy pre-made tubes in the grocery store (not the tastiest option).
If you cannot tolerate corn, you could certainly swap out the polenta with roasted sweet potato slices or some other polenta alternatives listed here.
And lastly, pick your favorite greens to use in this recipe.
I love arugula’s slightly peppery flavor. Plus it’s a cruciferous veggie that can help with liver detoxification. But it’s not as rough as kale or collard greens on your GI tract.
I wouldn’t recommend using salad greens since they don’t tend to hold up too well to heat and will end up soggy.
Have fun with this recipe and certainly make it your own!
And if you make this, post a comment below sharing how you enjoyed this easily Italian Poached Eggs recipe!!