Baked Egg, Broccoli & Marinara

This is the perfect fill the belly and warm the house meal for a winter week night.  It is tasty, has vegetables, and cheap protein.  Perfect for families!  This is one of those meals I always wish was on restaurant menus, but I am sure it would come out of the deep freeze and only disappoint.  
 Pour 2 tablespoons olive oil in a skillet over medium heat.  Add 2 cloves minced garlic.   Or the equivalent in dried minced garlic if you are all out of fresh garlic, like I was.  Saute until slightly browned, about 2 minutes.  Add a sprig of freshly chopped rosemary.  Add 1/2 jar of marinara sauce.  
Cook sauce until thickened.  Pour sauce into 2 oven-safe bowls set on a rimmed baking sheet, reserving about 1/4 cup.  The rimmed sheet will allow you to transfer the bowls in and out of the oven more easily. 
Crack 2 eggs per bowl, depending on personal preferences, top with remaining sauce, and top in shredded cheese.  I used fake cheese this time.  

Bake at 350 degrees for 30 minutes.  Whites of eggs should not be runny, the yolks will look runny, but will harden up as the dishes cool off.  
I served this meal with a simple salad with carrots, cucumber, and this delicious dressing.  

I recently switched from the typical brand of crescent rolls to Immaculate. I must say, I am never going back.  The taste is so much better!
While it all baked, I watched this cutie work on a masterpiece.  We used super strong magnets to hang a piece of paper up for her to work on while I cook.  She loves to be in the kitchen and “help,” but this is much more fun for her.  
Enjoy on cool night after a busy day of work.  This filling meal with a good dose of veggies, is just what I needed tonight.  By the way, the cute bicycle cloth napkins are from my aunt, who just so happens to sell them on Etsy.  Check out her shop if you are interested in your own set.  


Baked Egg, Broccoli & Marinara – serves 2
1. Preheat oven to 350 degrees.
2. Pour 2 tablespoons olive oil in a skillet over medium heat.  Add 2 cloves minced garlic.  Saute until slightly browned, about 2 minutes.  Add a sprig of freshly chopped rosemary.  Add 1/2 jar of marinara sauce.  Cook sauce until thickened.  Pour sauce into 2 bowls set on a rimmed baking sheet, reserving about 1/4 cup.  
3. Crack 1-2 eggs per bowl, top with remaining sauce, and top in shredded cheese
4. Bake at 350 degrees for 30 minutes.  Whites of eggs should not be runny, the yolks will look runny, but will harden up as the dishes cool off.  

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