Description
This can be an anytime dish. Modified version of one of my favorite dishes to accommodate what I had on hand. Substitute to your taste. These measurements are not exact. Add more or less to your liking.
Ingredients
- 8 ounces, fluid Marinara Sauce (I Had The 3 Cheese Variety)
- 1 can (15 Oz. Size) Pinto Beans, Drained
- 1 teaspoon Crushed Rosemarry
- 1 Tablespoon Crushed Garlic
- 4 Large Eggs
- 1 cup Shredded Cheddar Cheese
- 1 pound Pasta, Cooked, To Serve (optional)
Preparation
In a medium saute pan, add the marinara sauce, pinto beans, rosemary, and garlic. Heat on medium heat until it starts to bubble. Cook for about 5 minutes or until sauce is somewhat reduced. Make a well in the sauce and crack an egg in it. Do this until all eggs are drowned.
Depending on how done you want your eggs, sprinkle cheese on top and cover with a lid. Set aside. The eggs will cook with the heat from the sauce and melt the cheese. If you want you eggs firm, leave on the heat covered for about 3 minutes.
I serve this over pasta. It also goes good with rice or by itself.
