1 Jar Cannizzaro Marinara or Arrabbiata
½ Cup Basil Leaves or Baby Spinach Leaves (or both)
4 Large Eggs
2 Cups Cooked White or Brown Rice OR Crusty Italian Bread Toasted
2 Tbls Parmesan Cheese
Heat a large non-stick sauté pan and add sauce on medium until simmering and hot.
Make 4 indents in the sauce with the back of a spoon.
Crack eggs one at a time in to small custard cups and slide each egg in to its indentation.
Lay spinach leaves over sauce (not eggs). Sprinkle with parmesan cheese.
Cover and cook for 5 minutes or until egg is set and done to your liking.
Spoon rice equally on to 4 plates (if using) and top with an egg and sauce. Sprinkle cheese over the top.
Great for breakfast and dinner!