Eggs Poached in Marinara Sauce

I'm feeling guilty. For being a bad, naughty not-blogging bloger-er...

I'm at home for the summer/(hopefully) next six months now - but I still have some student goodies to pass on to y'all when I can be bothered... :)

Because, it's not as if I being doing nothing since I left you all with Taste and Create in November... I've been doing all sorts of things!

• reading other people's blogs...
• job hunting, wildly unsuccessfully... anybody looking for a Kat to join their work force out there? I'm a nice person, I promise!
• being entirely too successful with a sourdough bug
• organising my 21st Birthday Party (my actual Birthday falls on a Wednesday this year = not so good for parties...)
• sitting my "summer" paper - I've got a 10/12 average thus far - go me! :)
• trying to convince my boyfriend that catching up with me might actually be fun (varying success on that one...)
• moving and stacking firewood (I tell you, when I grow-up-and-get-rich-and-have-six-houses they will ALL have gas fires! No more bloody fire wood for me!)
• not tidying my room...

See? Lots of things! Just... not blogging.

Fear not! I have for you a revolutionary recipe taken direct from Katie the College Culinarian (she's one of my favourites): Eggs Poached in Marinara Sauce!

This recipe, if, indeed one can really call it a recipe, is so simple, delicious and wonderful that you'll wonder to yourself "...and I didn't come up with this all by myself because...?!" and then you will cook it twice in one week. At least, that's what I did.

The first time I "made" my own marinara sauce - the second time (as photographed here) I used shop-bought sauce but threw in some peas and spinach for greens. Any good, shop bought, tomato based sauce that you can stand eating fairly unadorned would work here... I served it all over pasta to ensure that Master Joshee was able to have his fill.

There is an egg in there, see?

As you may have guessed by the "cook[ed] it twice in one week" this will fast become a staple!
To make your own Marinara Sauce you will need:

a little olive oil

a small onion

2 cloves of garlic

400g tin of tomatoes

1/2 - 1tsp dried herbies

Dice the onion and garlic and fry in the olive oil until translucent. Stir in the tomatoes and herbies. Allow to condense to your taste.

To poach the eggs you need:

Marinara Sauce

Eggs (3-4 for 2 people)

Heat the marinara sauce until simmering - crack in the eggs (I put mine onto a spoon first). Spoon a little sauce over the eggs to encourage even cooking. Cook until eggs are done to your liking 3-8 minutes.

Just before the eggs are cooked you can throw in some frozen greens, if that's your thing...

Serve over pasta with a little cheese.

YUM!