Hey there, my friend 👋. Let me tell you something—this spaghetti marinara with poached eggs is next-level. You get rich, tangy tomato sauce coating every strand of spaghetti, and then—boom—you top it off with a soft, runny poached egg. When you break into that egg, the yolk runs into the sauce, making everything extra creamy and delicious.
And guess what? You don’t need fancy chef skills to pull this off. I’ve got you covered with all the tips and tricks to make this meal perfect.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot (for boiling spaghetti)
- Large skillet or saucepan (for making marinara sauce)
- Slotted spoon (for poaching eggs)
- Medium pot (for poaching eggs)
- Whisk (for stirring water for poaching)
- Tongs (for handling spaghetti)
- Ladle (for serving sauce)
Important Info
- Servings: 2 plates
- Estimated Cost to make this recipe: Around $8, depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: 420 kcal
- Cook method: Stovetop
- Season: Anytime
- Course: Main Course
- Cuisine: Italian
- Diets: Vegetarian
How to Make Spaghetti Marinara with Poached Eggs
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional for spice)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp sugar (to balance acidity)
- 1/4 cup water (if sauce gets too thick)
- 2 eggs
- 1 tbsp vinegar (for poaching eggs)
- Grated Parmesan (for garnish, optional)
- Fresh basil (for garnish, optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Spaghetti | Fettuccine, linguine, or any pasta |
| Crushed tomatoes | Fresh blended tomatoes or tomato sauce |
| Dried oregano | Italian seasoning or thyme |
| Dried basil | Fresh basil or parsley |
| Vinegar (for poaching) | Lemon juice |
Instructions
- Cook the spaghetti: Boil a large pot of salted water. Add the spaghetti and cook according to package instructions. Drain and set aside.
- Make the marinara sauce: Heat olive oil in a large skillet over medium heat. Add garlic and onion. Sauté for 2 minutes until fragrant.
- Add tomatoes and seasonings: Pour in the crushed tomatoes. Add salt, pepper, red pepper flakes, oregano, basil, and sugar. Stir well. Let it simmer for 10 minutes until it thickens slightly. If it gets too thick, add a bit of water.
- Poach the eggs: Fill a medium pot with water and bring it to a gentle simmer. Add the vinegar. Stir the water in circles to create a whirlpool. Crack an egg into a small bowl, then gently slide it into the center of the whirlpool. Let it cook for about 3 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and place on a plate. Repeat with the second egg.
- Combine spaghetti and sauce: Add the drained spaghetti to the marinara sauce. Toss everything together until well coated.
- Serve and top with poached eggs: Divide the spaghetti between two plates. Place a poached egg on top of each plate. Sprinkle with Parmesan and fresh basil if using.
Helpful Tips
- Use room-temperature eggs for poaching. They cook more evenly.
- If your marinara sauce is too acidic, add a bit more sugar.
- To prevent overcooking, remove poached eggs quickly and place them on a plate.
- If you struggle with poaching, use a fine-mesh strainer to remove excess egg white before cooking.
- Let the pasta sit in the sauce for a minute before serving. It absorbs more flavor that way.
What to Serve with Spaghetti Marinara with Poached Eggs
This meal is delicious on its own, but you can pair it with:
- Garlic bread – A crispy slice for scooping up sauce.
- Side salad – Something fresh like a simple lettuce and tomato salad.
- Roasted vegetables – Carrots, zucchini, or bell peppers work well.
How Do You Serve the Recipe?
I like to serve this on a deep plate or pasta bowl so the sauce stays in place. A fork is all you need, but a spoon can help scoop up extra sauce.
Where Do You Serve This Recipe the Most?
This is a perfect home-cooked dinner for busy nights when you want something tasty but easy. It also works great for a date night—the poached egg makes it feel fancy. And if you want something comforting after a long day, this dish hits the spot.
Storage
Short-term Storage (Room Temperature)
- If you’re eating soon, leave it covered on the counter for up to 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge.
- Keeps well for up to 3 days.
- Reheat on the stovetop with a splash of water or in the microwave.
Freezing
- The sauce can be frozen separately for up to 3 months in a freezer-safe container.
- Do not freeze the poached eggs. They won’t reheat well.
- To serve, thaw the sauce and cook fresh pasta.
Frequently Asked Questions
Can I make the marinara sauce in advance?
Yes, you can make the sauce up to 3 days ahead and store it in the fridge. Just reheat and mix with fresh pasta.
Can I use a different type of pasta?
Yes, fettuccine, linguine, or penne work well if you don’t have spaghetti.
How do I prevent my poached eggs from breaking?
Use fresh eggs and make sure the water is simmering gently, not boiling. The vinegar also helps keep the eggs intact.
Is this dish kid-friendly?
Yes, but if kids don’t like runny yolks, you can cook the eggs longer until they are fully set.
Can I add protein?
Yes! You can add shrimp, chicken, or even ground beef to make it heartier.
Meta Description
Spaghetti marinara with poached eggs recipe is an easy, flavorful dish with a rich tomato sauce and creamy egg yolk. Ready in 30 minutes.