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The ULTIMATE Spaghetti Marinara with Poached Eggs - Discover the ultimate Spaghetti Marinara with perfectly poached eggs! Easy to make in under an hour, this co

The ULTIMATE Spaghetti Marinara with Poached Eggs

This Spaghetti Marinara with poached eggs is a comforting and elegant dish that transforms a simple pasta night into a gourmet experience. Combining the rich flavors of a slow-simmered marinara with perfectly cooked whole wheat spaghetti and crowned with a velvety poached egg, this recipe is surprisingly easy to prepare. The magic of this Spaghetti Marinara lies in its deceptive simplicity. The fire-roasted tomatoes provide a deep, smoky base, enhanced by aromatic garlic, red wine, and classic I
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 (14 ounce) cans fire roasted diced tomatoes, undrained
  • 2 cups chicken broth
  • 1/2 cup red wine
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 ounces uncooked whole wheat spaghetti
  • 4 eggs

Method
 

  1. Heat the olive oil in a deep pot over medium heat. Add the minced garlic and stir frequently for a minute – don’t let it burn or brown. Add the fire roasted diced tomatoes, chicken broth, red wine, salt, dried basil, and dried oregano. Bring to a simmer and let it cook for at least 15 minutes while you prepare the spaghetti.
  2. Bring a large pot of water to a boil for the spaghetti. Cook the whole wheat spaghetti according to package directions until al dente. Drain the spaghetti and toss with a little olive oil to prevent sticking. Set aside.
  3. While the spaghetti is cooking, carefully transfer the simmering marinara sauce to a blender. Blend until you achieve your desired smoothness. Return the pureed sauce to the pot.
  4. Add the cooked whole wheat spaghetti to the pot with the marinara sauce. Toss gently to coat the pasta evenly. Cover the pot to keep the spaghetti warm while you prepare the eggs.
  5. To poach the eggs, bring another pot of water to a rolling boil. Place a few metal rims (like from mason jars) in the bottom of the pot. Turn the heat off.
  6. Crack each egg into a small bowl. Carefully pour each egg into one of the metal rims in the hot water. Repeat for all four eggs. Cover the pot and let the eggs poach for 4-5 minutes (4 minutes for very soft yolks, 5 minutes for soft yolks).
  7. Carefully remove the poached eggs from the water using a slotted spatula. Tilt each egg slightly over the pot to drain any excess water. Gently place one poached egg on top of each serving of spaghetti marinara.

Notes

- Use fire-roasted diced tomatoes for an extra layer of smoky depth.
- Don't overcook the garlic; it can turn bitter quickly.
- For the poached eggs, ensure the water is hot but not violently boiling when you add them.
- Adjust poaching time for your preferred yolk consistency – runny is best!