Spaghetti Marinara with Poached Eggs

• olive oil↗2 tablespoon
• arlic cloves, minced↗3
• (14 ounce) cans fire roasted diced tomatoes, undrained2
• chicken broth*↗2 cup
• red wine↗0.5 cup
• salt↗1 teaspoon
• dried basil↗1 teaspoon
• dried oregano↗1 teaspoon
• uncooked whole wheat spaghetti↗8 ounce
• eggs↗4
• fresh basil for topping↗
• cracked pepper to taste↗

Step-by-step instructions

1. 1

   Make the sauce: Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute – don’t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.

2. 2

   Make the spaghetti: Bring a large pot of water to boil and cook the spaghetti according to package directions. Drain and toss with a little olive oil; set aside. When the noodles are done, transfer the simmered sauce to a blender and puree you achieve your desired smoothness. Return the sauce to the pot and add the spaghetti. Toss and cover to keep warm.

3. 3

   Poach the eggs: Bring a pot of water to boil and place a few metal rims from mason jars in the bottom of the pot – these will act as handy little egg holders. When the water starts boiling, turn the heat off. Quickly (before the water cools off too much) crack individual eggs into a small bowl and pour directly into the metal rim in the boiling water. Repeat for all the eggs. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft). Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.