I absolutely love this recipe! Most days I eat the veggies with the sauce just as it, but I also enjoy serving it on a nice piece of toast to soak up the flavorful, yolky sauce! One of my favorite qualities of the dish is how simple it really is. I often re-purpose leftovers in the sauce so that it can be a more filling meal. I have used anything from baked salmon to leftover chicken cacciatore sauce! Simply throw some eggs on top and you have an easy breakfast, lunch, or dinner! This recipe is also so much more than sauce and eggs! You can easily enhance this dish by re-purposing leftovers in the sauce and even switching up the type of sauce you use.
Serve the saucy eggs over any of the starches below for a super flavorful and easy dinner.
- Roasted potatoes
- Gluten-free pasta
- Garlic bread
Throw in some leftovers.
- Shredded chicken
- Roasted sweet potato
- Roasted salmon
- Ground beef
- Steamed broccoli
- Anything you have on hand!
Change the sauce too! Substitute the tomato sauce for…
- Butternut squash purée
- Whatever you like!
Saucy EggsPrint This
- 2 eggs
- Tomato sauce
- Vegetables (zucchini, mushrooms, spinach, onions, etc.)
- Grated cheese
- Crushed red pepper flakes and herbs, for topping
- Heat some avocado oil or coconut oil in a pan, then add your veggies and cook them until they’re tender.
- Add enough sauce the pan to cover them bottom of the pan (and a splash of water if needed to thin the sauce).
- Bring the sauce to a simmer for 1 minute, then turn the heat down and crack the eggs over the pan.
- Cover the pan with a lid, and cook the eggs for about 4-6 minutes (or until the whites are cooked through and the yolks reach your desired firmness).
- Top with herbs, cheese, and red pepper if you’d like. Enjoy!
Throw in roasted potatoes, cooked chicken, cooked beef or beans for a heartier meal. Serve the saucy eggs with quinoa, toast, pasta, or rice. Use a marinara, bolognese, or vodka sauce.