Use Up Excess Marinara Sauce By Adding It To Your Everyday Breakfast - Tasting Table

"And eggs and tomatoes are a pretty well-known pairing in global cuisines; consider the Chinese tomato and egg stir fry, Mexican huevos rancheros, or Middle Eastern shakshuka. Tomatoes may be a Mexican-origin crop, but Italians have taken the humble fruit to culinary heights by transforming it into an earthy, herby marinara sauce for pizza, pasta, polenta, and, yes, eggs. The Italians have long blended marinara sauce into a peasant-dish egg scramble known as uovo all'inferno or eggs in purgatory."

"However, you can also transform marinara sauce and eggs into an even easier breakfast scramble using the same ingredients. Simply saute onion, bell peppers, and garlic in a pan, add the leftover marinara sauce with a few seasonings, and finally stir in a few eggs to scramble in the bubbling marinara foundation. The tangy, sweet, and savory marinara sauce with the creamy eggs is a healthy and well-rounded breakfast that you'll want to make on repeat."

Eggs pair naturally with tomatoes across multiple cuisines, including Chinese tomato and egg stir fry, Mexican huevos rancheros, and Middle Eastern shakshuka. Italians transform tomatoes into marinara sauce used for pizza, pasta, polenta, and eggs, and they blend marinara into a peasant egg scramble called uovo all'inferno or eggs in purgatory. A simple breakfast option is to sauté onion, bell peppers, and garlic, add leftover marinara with seasonings, and scramble in eggs. Eggs can also be poached in marinara or baked in a frittata topped with sauce and fillings like potatoes, mushrooms, ricotta salata, and spinach.

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