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Moroccan Marinara-Poached Eggs
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Moroccan Marinara-Poached Eggs

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.
Course Entree, Vegetarian
Cuisine middle eastern, morrocan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • *Classic Marinara Sauce*
  • 3 Tbsp. extra-virgin olive oil
  • 1 small yellow onion finely chopped
  • 4 garlic cloves sliced thin
  • 1/4 tsp. crushed red pepper flakes optional
  • 1/4 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
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 cups Classic Marinara Sauce*
  • 2 Tbsp. mild harissa paste such as Mina brand
  • 4 to 6 large eggs
  • 1/3 cup crumbled feta cheese
  • 4 Tbsp. plain whole-milk yogurt

Instructions

  • *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.
  • 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.
  • *Moroccan Marinara-Poached Eggs: Heat oil in a large skillet fitted with a lid over medium heat. Add fennel, 1/4 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.
  • One at a time, crack eggs into a ramekin, and slip into tomato sauce. Season eggs evenly with remaining 1/4 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.

Notes

Sauce can be made 1 week in advance.
Freeze for up to 3 months.