1. Heat Rao’s Homemade® Marinara or Rao’s Homemade® Tomato Basil Sauce in a large skillet or cast iron pan, about 3 to 4 minutes.
2. With the back of a spoon, create 3 divots in the sauce.
3. One at a time, crack an egg into a ramekin and drop into the sauce divots. Repeat with remaining eggs.
4. Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
5. Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
6. Top eggs with parmesan cheese, scallions and freshly ground pepper.
- 8 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 380 mg Sodium
- 4 g Carbohydrates
- 0 g Dietary Fiber
- 0 G Added Sugar
- 1 g Protein
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Nutritional Information
- 8 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 380 mg Sodium
- 4 g Carbohydrates
- 0 g Dietary Fiber
- 0 G Added Sugar
- 1 g Protein
Directions
1. Heat Rao’s Homemade® Marinara or Rao’s Homemade® Tomato Basil Sauce in a large skillet or cast iron pan, about 3 to 4 minutes.
2. With the back of a spoon, create 3 divots in the sauce.
3. One at a time, crack an egg into a ramekin and drop into the sauce divots. Repeat with remaining eggs.
4. Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
5. Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
6. Top eggs with parmesan cheese, scallions and freshly ground pepper.