Drowned Eggs

Name: Drowned Eggs
Ingredients: 8 ounces, fluid Marinara Sauce (I Had The 3 Cheese Variety); 1 can (15 Oz. Size) Pinto Beans, Drained; 1 teaspoon Crushed Rosemarry; 1 Tablespoon Crushed Garlic; 4 Large Eggs; 1 cup Shredded Cheddar Cheese; 1 pound Pasta, Cooked, To Serve (optional)

7 ingredients

3 steps

Ingredients

8 ounces, fluid Marinara Sauce (I Had The 3 Cheese Variety)
1 can (15 Oz. Size) Pinto Beans, Drained
1 teaspoon Crushed Rosemarry
1 Tablespoon Crushed Garlic
4 Large Eggs
1 cup Shredded Cheddar Cheese
1 pound Pasta, Cooked, To Serve (optional)

Directions

1

In a medium saute pan, add the marinara sauce, pinto beans, rosemary, and garlic. Heat on medium heat until it starts to bubble. Cook for about 5 minutes or until sauce is somewhat reduced. Make a well in the sauce and crack an egg in it. Do this until all eggs are drowned.
2

Depending on how done you want your eggs, sprinkle cheese on top and cover with a lid. Set aside. The eggs will cook with the heat from the sauce and melt the cheese. If you want you eggs firm, leave on the heat covered for about 3 minutes.
3

I serve this over pasta. It also goes good with rice or by itself.