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Eggs Poached in Tomato and Spinach Sauce with Cheesy Garlic Bread Recipe

Eggs Poached in Tomato and Spinach Sauce with Cheesy Garlic Bread recipe


This is a yummy breakfast where eggs cook in a tomato and spinach sauce. It comes with bread covered in cheese and garlic. It's a warm, gooey meal that makes you feel happy inside.


6 eggs
1 cup fresh spinach, chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1/2 cup mozzarella cheese, shredded
4 slices of sourdough bread
1 green bell pepper, diced
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper


Wash, dry, and chop the spinach. Dice the green bell pepper.
Preheat a skillet over medium heat. Add 1 tablespoon of olive oil and swirl to coat the bottom.
Add the diced green bell pepper, half of the minced garlic, and red pepper flakes to the skillet. Cook, stirring occasionally, until the pepper starts to soften, about 4 minutes.
Pour the marinara sauce into the skillet with the peppers. Stir and bring to a simmer.
Stir in the chopped spinach until it wilts into the sauce, about 2 minutes.
Make six wells in the sauce with a spoon. Crack an egg into each well. Cover and cook until the egg whites are set but yolks are still runny, about 6 minutes.
While the eggs are cooking, preheat the broiler on high and position the rack in the upper third of the oven.
Mix the remaining olive oil, garlic, oregano, salt, and black pepper in a small bowl to make the garlic spread.
Spread the garlic mixture on one side of each slice of sourdough bread. Sprinkle mozzarella cheese on top of the garlic spread.
Place the bread on a baking sheet and broil until the cheese is melted and the edges of the bread are golden, about 2-3 minutes.
Remove the skillet from heat. Serve the poached eggs and sauce with the cheesy garlic bread on the side.

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