Eggs in Marinara

This is TRULY a one pot meal, everything is prepped on the stove in the same pan, then the pan goes in the oven to bake the eggs. Oftentimes, this is called Eggs in Purgatory, or Shashuka. My version is different from these, because as far as I’m concerned, there aren’t really any rules. (Eggs in purgatory is traditionally eggs in a SPICY tomato sauce with chili peppers and/or onions, Shasuka is the same, typically with a spicy condiment called Harissa.)

I keep mine super savory and Italian with Parm, Bacon, Marinara and chopped parsley. People think this is weird- and I get it, its not a super common combo and if you aren’t a big foodie you’ve probably never heard of the dishes I mentioned above. The eggs cook in the tomato sauce and absorb the flavor, the tomato sauce intensifies in the oven and becomes slightly sweet/thick. Plus, the combo of the smoky bacon and the salty parm make it taste like you’re sitting in some fabulous kitchen Italy (even when you eat it with no pants on, and hair you haven’t brushed in two days…aka, me.)

You don’t have to serve this with anything but a fork, but I like it with toasted multi-grain pita points. (you could do toast, gluten free bread, lavash cut into sticks, the list goes on and on.)

If you are sticking with a vegetarian, Paleo, Whole 30 diet or just want to change my version up, look for suggestions at the bottom of this post. 

Ingredients: (Feeds 2 people, for more people add more eggs)

  • 3 Tbsp Chopped Parsley
  • 1/4 Cup Parmesan
  • 2 Slices bacon, chopped into small pieces
  • 1 Cup Marinara Sauce
  • Olive Oil
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 4 Eggs


  1. Preheat oven to 350 degrees. In a large 12-14 inch nonstick or cast iron skillet (make sure its ovenproof with no plastic/rubber on it), heat to medium. When the pan is hot, add chopped bacon and stir, cooking until crisp and browned.

    2. Remove the bacon from the pan with a slotted spoon and place on a paper towel to drain any excess grease. Turn the heat off, and quickly pour off any excess bacon grease from the pan. Return the pan to the stove with the heat off.

3. Add the marinara, the parmesan, the parsley and the bacon into the pan. Stir really well to combine. The marinara will sizzle a little from the heat of the pan, thats totally fine. Spread the sauce mixture into an even layer in the pan.

4. Using a spoon, gently move the sauce around to make four holes or wells to crack the eggs into. Once all four eggs are in place, top with the salt and pepper.

5. Carefully place entire skillet in the oven for 12 Minutes. 12 minutes results in super creamy, slightly jammy soft yolks. If you like yours runny, try 10 or 11 minutes. If you are also using pita, cut it into triangles and place on a baking sheet. Drizzle with olive oil and bake in the same oven for 10 minutes or until slightly crisp and toasted. 

6. After 12 minutes, remove skillet from oven. Top with a little more chopped parsley to make it pretty, then serve. We scoop ours out with a big spoon and eat with a fork. The pita is perfect for sopping up any leftover sauce in the pan or on the plate.


Dietary Adjustments/ Suggestions:

*To keep it Paleo/Whole 30- Use a sugar free/nitrate free bacon like Pederson Farms or US wellness meats, and make sure your marinara is sugar and junk free. I always use Muir Glen Organic and it can be found at any grocery store. (Leave out the cheese and Pita for compliance)

*To make it vegetarian: In place of the bacon, use about a half tablespoon of olive oil, a minced garlic clove, and a green of your choice like Kale or Spinach. Saute them together then pour in the sauce and continue the recipe as written.

*If you want it a little spicier, buy a jarred Arrabiatta sauce or use a Marinara and add 1/4 Teaspoon crushed red pepper flakes.


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