Creamy Egg Marinara Breakfast Dip



  • 28 ounce can whole peeled tomatoes in juice
  • 1 onion, peeled and cut in half
  • 5 tablespoons butter
  • 1 small sprig rosemary
  • 2 sprigs thyme
  • salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper
  • DIP:
  • 7 eggs
  • 2 cups arugula
  • 2 garlic cloves, sliced
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped basil
  • 1 baguette, sliced
  • ¼ cup olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons Parmesan cheese


  • To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.
  • Bring to simmer.
  • Reduce heat to low and continue simmering for 45 minutes.
  • Stir occasionally.
  • Remove from heat and take out the onion, and sprigs of rosemary and thyme.
  • Seth doesn’t like chunks of tomato, so we use an immersion blender to puree the sauce.
  • Add crushed red pepper if desired.
  • I like doing this step the night before and refrigerating the sauce until I need it the next day.
  • To prepare the dip: Heat oven to 350.
  • In a baking dish, layer the arugula and place the slices of garlic over the arugula.
  • Put half the sauce over that.
  • Break the eggs into the sauce.
  • Cover with remaining sauce.
  • Sprinkle with parmesan cheese.
  • Bake for about 24 minutes.
  • The whites should be set, and the yolk should still be runny.
  • When done, scatter the basil on top.
  • We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.
  • Baguette dippers: Brush the olive oil on baguette slices.
  • Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.
  • Bake at 350 for 10 minutes.

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