Marinara sauce is good not only for the pasta. Using it as a base and adding some spices and herbs, one can make a mouth-watering sauce for meat, fish, poultry, sausages and burgers. The right and balanced combination of aromatics plays an important role here.
For this recipe, I’ve made a chunky homemade Marinara sauce. For a piquant note I added some capers. Minced pickled cucumbers or chopped olives will work here as well.
This simple egg dish definitely has a Spanish or Italian tasting palette.
My family enjoyed the eggs with marinara sauce and capers as a starter. But they are so good to be served with a piece of French baguette or Italian bread and salad greens for a delicious lunch. The dish is equally tasty both hot and cold.
This is an egg week.
Eggs with Marinara Sauce and Capers
one serving: one egg as an appetizer, two – as lunch
- ¼ – ½ cup marinara sauce
- 2-4 tbsp capers (olives, pickled cucumbers)
- 1-2 boiled eggs. peeled
- Grated Parmesan cheese (optional)
In a small sauce pan bring the Marinara sauce and the capers to boil and simmer for 3-5 minutes.
Cut the eggs in half alongside. Arrange them on a plate; pour the Marinara sauce with capers over. If desired, sprinkle with grated cheese.
Cook with pleasure!