Moroccan marinara-poached eggs are a mid-week dinner or weekend brunch served with crusty bread. Whether you use homemade marinara or store-bought marinara, this simple recipe will always delight the crowd.


1/4 cup basil, fresh leaves

1 Fennel, small

4 Garlic cloves, small

2 28oz. cans Tomatoes, whole

1 Yellow onion, small


4 Eggs, large


4 cups Classic marinara sauce

2 tbsp Harissa paste, gentle

Baking & Spices

1/4 teaspoon black pepper, fresh ground

1/2 tsp kosher salt

1 kosher salt and freshly ground pepper

1/4 tsp red pepper flakes

Oil & Vinegar

5 tbsp Olive oil, extra-virgin


1/3 cup Feta cheese

4 tbsp whole milk yogurt, plain