Tomato-Poached Eggs
6-8 eggs, preferably organic and/or pastured
4 cups marinara sauce

Heat marinara sauce to boiling in a large, wide skillet over medium-high heat.  Turn the heat down to a simmer.  Carefully, one at a time, drop the eggs into the simmering marinara sauce, keeping a space of at least 1/2 an inch between them.  Poach the eggs in the sauce for about 4 minutes; then cover the pan with a securely-fitting lid and continue cooking the eggs for an additional 3-4 minutes, just until the whites are fully set and the yolks are soft and runny.  (You can continue to cook them an additional minute or two if you prefer firmer yolks, but remember that they’ll continue to firm up a bit even after you remove them from the heat.)  Spoon the eggs and a generous portion of sauce into individual bowls (we give 2 eggs per adult) and serve alongside bread and hearty greens.