Culinary Capers: Eggs Marinara

If you are looking for a slightly different egg dish for breakfast or brunch, Eggs Marinara is easy and rewarding.

The Sauce

5 cloves garlic


Fresh Basil (a few leaves)

1 28 ounce can of whole tomatoes (No salt added)

Extra virgin olive oil

The best time to make this egg dish is the day after you have made a marinara sauce.  Make a large batch and use the two cups you, hopefully will have left over to make your egg dish.

Crush 5 garlic cloves and saute them on medium heat in a dutch oven using 3 tablespoons of olive oil until they are golden brown.

Add in one 28 ounce can of whole tomatoes.  President’s Choice makes a blue label brand that has no salt added.  Do try to find this type of product as some cans of tomato have a sizable amount of salt.

Season with sea salt and let the sauce cook on medium heat for 8 minutes.

Crush the tomatoes with a potato masher and add an additional 3 tablespoons of olive oil.  Increase the heat to medium-high and cook for a few more minutes until the rim of the sauce is a dark reddish colour.

Spring a few leaves of basil (ripped) into the sauce. If you don’t have fresh basil, sprinkle in no more than 1 teaspoon of dry basil at the beginning.

This marinara sauce (which is a combination of a number of different tomato sauce recipes written up by Chef Fabio Viviani) is so easy to make. Once you try it, you will never want to buy marinara sauce again.

The Vegetables

Saute 1/4 cup diced red onion and 1/4 cup diced red pepper for 3 – 5 minutes.  Remove the vegetables from the heat and put them in a bowl.

Trucker’s Eggs


Grapeseed oil (if necessary)

This technique for cooking eggs was provided by a former farmer and trucker from northern Alberta (now sadly deceased). It works like a charm and produced perfect eggs.

Warm your pan on medium heat.

Crack your eggs into a non stick pan or a pan that has been pre-heated and well oiled. (Use grapeseed oil when you are oiling the pan to fry the eggs.)

Add two tablespoons of water and cover the eggs. If you have a lid that is glass, this is ideal.

The water will create steam that will help to set and cook the eggs.

Cook the eggs according to your preference.  (Sunny side up or flipped over and cooked to be soft or hard).

When the eggs are nearly cooked add two cups of the marinara sauce, to warm it up, and some ripped fresh basil leaves. Add the sauteed vegetables on top.


This recipe was a creation that stemmed from having left over marinara sauce.  Subsequently Chef Fabio’s Pissed Off Eggs recipe came to light. In this recipe you are advised to put the eggs in the oven.  The convenience of keeping the eggs on the stove top is that you can remove eggs according to the cooking preference of the people eating the eggs.

This recipe is Paleo diet friendly.

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