Okay, so you know how there are those days were absolutely nothing goes as planned and suddenly you look up and realize that in order to actually feed your family before it’s time to put the kiddos to bed that you really should have started dinner an hour ago? What? That never happens to you? Well, it happens to me.
Waaaay more than I care to admit, actually. So, I won’t. I’ll just tell you that this is one of those recipes that you can throw together in a pinch with ingredients you tend to have around and no one will really know that you cannot manage your time well, and should, frankly, not be entrusted with the care and feeding of others. At all.
24 ounces of Spaghetti or Marinara sauce (homemade or store bought)
- Preheat oven to 350 degrees.
- Reserve 1 cup (8 oz) of the sauce
- Into 4 individual oven-proof bowls or ramekins, evenly divide the remaining 2 cups (16 oz) of sauce.
- Crack 2 eggs into each bowl.
- Spoon reserved sauce evenly over the eggs.
- Sprinkle 1 tablespoon of cheese over each dish.
- Bake for 25-30 minutes.
This is also delicious with a little feta and fresh basil, if you’re interested in adding an ingredient or two, but they aren’t required to make it delicious. Goes well with with crusty bread (if you eat that sort of thing) and a side salad or steamed broccoli if you’d like to balance things out with something green.
I’ll admit, part of the reason that I like this recipe is that it takes advantage of something we have an abundance of . . . eggs! Our backyard flock of 5 is producing all the eggs we could possibly eat, plus some. Right this minute, there are nearly 4 dozen in my fridge, so I am ALL about a recipe that puts some to good use!