Serves 4
45 min
Spaghetti Marinara with Poached Eggs
Recipe GLPRf971ea1a911ff5
A light and elegant pasta dish featuring tender whole wheat spaghetti coated in a smooth, herb-infused tomato sauce made with fire-roasted tomatoes, garlic, red wine, and aromatic basil and oregano. Topped with gently poached eggs that add richness and a silky texture. Perfect for a vegetarian main course that's both satisfying and refined.
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Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
2 (14 ounce) cans fire roasted diced tomatoes, undrained
2 cups chicken broth
½ cup red wine
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
8 ounces uncooked whole wheat spaghetti
cracked pepper to taste
4 large eggs
fresh basil for topping
Directions
Heat the olive oil in a deep pot over medium heat until it shimmers, about 1 minute.
Add the minced garlic and stir constantly for about 1 minute, just until fragrant. Be careful not to let the garlic brown or burn, as this will create a bitter flavor.
Add the fire roasted diced tomatoes with their liquid, chicken broth, red wine, salt, dried basil, and dried oregano. Stir well to combine.
Bring the sauce to a gentle simmer and let it cook uncovered for about 15-20 minutes while you prepare the spaghetti.
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the whole wheat spaghetti and cook according to the package directions until al dente. Drain the spaghetti well.
Toss the drained spaghetti with a light coating of olive oil to prevent sticking, then set aside.
When the sauce has finished simmering, carefully transfer it to a blender and puree until smooth, working in batches if necessary. Pour the pureed sauce back into the pot.
Add the cooked spaghetti to the sauce and toss gently to coat evenly. Cover the pot and set aside to keep warm while you poach the eggs.
Fill a separate pot with water and bring it to a boil. Place a few metal mason jar rim holders (or small metal rings) on the bottom of the pot—these will serve as resting spots for the eggs.
Once the water is boiling, remove the pot from heat to stop the rolling boil.
Working quickly while the water is still hot, crack one egg into a small bowl. Gently pour the egg into one of the metal rim holders in the hot water. Repeat with the remaining three eggs.
Cover the pot and let the eggs cook in the residual heat for 4 to 5 minutes—4 minutes for runny yolks with set whites, 5 minutes for slightly firmer yolks. The eggs are done when the whites are set and opaque.
Carefully remove each poached egg from the water using a slotted spatula. Tilt the spatula over the pot to allow excess water to drain off.
Divide the spaghetti and sauce among four serving bowls. Top each bowl with one poached egg. Grind fresh black pepper over the top and garnish with fresh basil before serving.
