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I am pretty proud of myself for not doing much at all.

Baked Eggs Marinara…The new 15 minute dinner go-to.

But let me tell you why.

Half the time when I decide to “just throw something together” it ends up totally bombing. ie: pasta sauces with stuff I just have “laying around,” homemade empanadas with store-bought pie crust (such a disappointment…) and a slew of other things.

Tonight that DID NOT happen!

This week I have been doing an experiment that involves consuming everything in my fridge before going to the store again. Why you ask? Because, I cannot tell you how many of my friends have said to me, “Oh, I never have anything in my fridge. I only buy what I need!” or “I just feel like I am wasting money if I don’t eat everything in my house before going to the store again.” or “I just am never hungry!

What? How do I have so many friends who apparently do this? That is not me…I am the complete opposite. If the apocalypse happened today and I was safe inside my house, I would totally be fine for years! Maybe…That is a good thing, right?

Anyways, I decided to go along with this experiment since I am broke. And today, awesomeness ensued. I heavily adapted this easy recipe for Eggs Baked in Roasted Tomato Sauce. But instead, came up with this:

So good and SO EASY!

It turned out incredibly satisfying and awesome. I know, to most of you this isn’t going to be some insane invention, but I just started appreciating eggs in the last few years, and this was a revelation for me. Plus I made something only with things I had laying around, and it didn’t suck!

Baked Eggs Marinara for Broke-Ass Bitches
serves 1 broke-ass bitch

  • 2 eggs
  • 1/2 cup jarred marinara sauce
  • handful of shredded cheddar cheese, or anything other cheese you have available
  • 8 slices Hormel Turkey Pepperoni
  • salt/pepper
  • fresh chopped parsley, if available
  • toasted bread for dipping

Preheat oven to 400F. Fill 1 ramekin or ovenproof bowl with marinara sauce. Add pepperoni slices over the top of marinara. crack 2 eggs into bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake for about 15 minutes, or until eggs are set to your likeness. Once out of the oven, sprinkle with some chopped parsley or other herbs if you like. Serve hot with crusty bread for dipping.

NOTE: I went back to make this recipe in the oven in our new house and it took about 25 minutes for the eggs to fully cook. So please note that all oven times vary, sizes of ramekins vary, etc.

PS: Thanks for the sweet ramekins Mom.