Wait, what? You haven't made eggs in purgatory before? Well today is the day! This is the easiest dinner in a pinch. It's fast, unbelievably delicious, and chances are you have the eggs in your fridge and the sauce in your pantry already. This version is Whole30 complaint (be sure to choose the right sauce). You can add your own spin by adding our Slow Roasted Garlic, olives, capers, or serving over different veggies. Any way you make it- you won't be disappointed.
What you need
3 tablespoons Tessemae's Lemon Garlic
8 ounces mushrooms, sliced
32 ounces Marinara sauce (preferably homemade, but we also love Rao’s
8 large eggs
coarse salt and freshly ground pepper
1 bunch broccoli rabe, cut into 1 inch pieces
¼ cup fresh basil leaves
What to do
1) Heat 2 tablespoons Lemon Garlic in a very large skillet over medium heat. Add the mushrooms and cook, stirring occasionally until liquid releases and re-absorbs, about 4 minutes. Stir in the marinara sauce and bring to a simmer.
2) Use a spoon to make a well in the sauce and crack 1 egg into that spot. Repeat with the rest of the eggs. Season with salt and pepper, cover, and cook until whites are set and yolks are cooked as desired, about 15 minutes.
3) While the eggs cook, heat another tablespoon Lemon Garlic in another skillet. Add the broccoli rabe and cook, tossing until wilted, about 5 minutes.
4) Serve the eggs over the broccoli rabe, topped with basil.