Baked Eggs in Marinara

Swiss chard, embellished marinara and eggs are an unlikely but delicious trio in this simple and satisfying meal.

Serves: 3Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 3


  • 1 bunch Swiss chard, washed
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon crushed red pepper flakes
  • 1 jar (24 oz.) marinara sauce
  • 6-inch water
  • 6 eggs
  • Salt, to taste
  • Ground black pepper, to taste
  • 1⁄4 cup parsley, chopped (optional)


  • Cut stems off chard; roughly chop leaves. Cut stems into ½” dice.
  • In 10” skillet over medium-high heat, heat oil. Cook chard stems until soft, 2 minutes. Add leaves; cook until beginning to wilt, 2 minutes.
  • Stir in red pepper flakes, marinara and water. Bring to boil; reduce to simmer.
  • In small bowl, crack egg. Using spoon, make well in sauce; slide egg into sauce. Repeat with remaining eggs. Cover; simmer until whites are set but yolks are still runny, 4-8 minutes.
  • Sprinkle top of each egg with salt and pepper. Garnish with parsley, if desired.