This variation on a classic middle east breakfast is simple, hearty, and filling. Broiling the eggs tends to lead to a soft set. If you like having more control over how firm your eggs are, heat the sauce to simmering in a small pan and poach the eggs directly in the sauce to desired texture before topping hot potatoes with eggs and sauce alike.
- 1 large russet potato, baked and halved
- 1/2 c. marinara sauce (3 Guiding Stars)
- 2 eggs
- Pinch of paprika
- Place warm potato halves on a parchment-lined baking sheet. If you’re using refrigerated potatoes, heat in the microwave for a minute or so to warm. Use a fork to fluff the inside of the potato without breaking the skin.
- Divide the marinara sauce between the potato halves and mix together a bit. Make a well in the center of the sauce and crack an egg into it.
- Broil 3 – 4 minutes or until the egg whites are set. Yolks will be runny: broil longer for more fully cooked egg.
- Sprinkle with the pinch of paprika and serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Polyunsaturated Fat 1g|
|Monounsaturated Fat 1.5g|
|Total Carbohydrate 39g||13%|
|Dietary Fiber 5.5g||20%|
|Total Sugars 7g|
|Sugar Alcohol 0g|
|Other Carbohydrate 27g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Potatoes, Tomato & Basil Marinara (crushed Tomatoes, Tomato Strips, Water, Canola Oil, Fresh Onions, Spice Mix, Basil, Citric Acid (an Acidifier).), Eggs.
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