Moroccan Marinara-Poached Eggs
Prep time
Cook time
Total time
Moroccan marinara-poached eggs is the ultimate weeknight dinner or weekend brunch served with crusty bread. Whether you're using homemade or store-bought marinara, this easy recipe is always a crowd-pleaser.
Recipe type: Entree, Vegetarian
Serves: 6 servings
  • *Classic Marinara Sauce*
  • 3 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, sliced thin
  • ¼ tsp. crushed red pepper flakes (optional)
  • ¼ cup fresh chopped basil leaves
  • 2 (28-oz.) cans whole peeled tomatoes
  • Kosher salt and freshly ground black pepper to taste
  • *Moroccan Marinara-Poached Eggs*
  • 2 Tbsp. extra-virgin olive oil
  • 1 small fennel bulb, shaved on a mandoline or sliced thin, fronds reserved
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 4 cups Classic Marinara Sauce*
  • 2 Tbsp. mild harissa paste (such as Mina brand)
  • 4 to 6 large eggs
  • ⅓ cup crumbled feta cheese
  • 4 Tbsp. plain whole-milk yogurt
  1. *Classic Marinara Sauce: Heat oil in a large pot or Dutch oven over medium heat. Add onions; cook 10 to 12 minutes, stirring occasionally, until softened. Add garlic, red pepper flakes, and basil; cook 3 minutes, stirring occasionally.
  2. Add tomatoes and use clean hands to break apart. Season mixture with salt and pepper to taste, and bring to a simmer. Reduce heat to low and gently simmer, covered, for 1 hour, until sauce thickens, stirring occasionally and continuing to crush tomatoes with a wooden spoon on the side of the pot. At this point, either remove sauce from heat and let cool completely before refrigerating overnight, or begin making poached eggs.
  3. *Moroccan Marinara-Poached Eggs: Heat oil in a large skillet fitted with a lid over medium heat. Add fennel, ¼ tsp. of the salt, and pepper; cook 4 to 5 minutes, until softened. Stir in Classic Marinara Sauce and harissa; bring mixture to a simmer.
  4. One at a time, crack eggs into a ramekin, and slip into tomato sauce. Season eggs evenly with remaining ¼ tsp. salt. Cover skillet and cook, simmering gently and reducing heat if necessary, until whites of eggs are set and yolks are still jammy, about 7 to 10 minutes. Sprinkle with feta and add dollops of yogurt. Garnish with reserved fennel fronds and a drizzle of olive oil, if desired. Serve with crusty bread.
Sauce can be made 1 week in advance.
Freeze for up to 3 months.
Recipe by Dishing Out Health at