Eggs in Marinara

There are many things I've had to get used to in my new college town. New experiences such as:

Living on my own: One of life's most underrated luxuries.
Hilly terrain: I'm not talking about bread when I say my buns are a-burnin'.
HUGE grocery stores: Who needs the gym when buying milk is a 3 mile round-trip? Maybe Corporate America does care about our nation's health crisis.

Mmm...nah.

Anyways, when stores carry enough merchandise to fill small Eastern-European nations, simple decisions become complex. Like marinara sauce. All I wanted was a jar for these baked eggs. But then a wall of red filled my vision, emerging formidably from the floor, as if it were a looming Italian Grandmother berating me for irreverently purchasing marinara.

Four cheese, basil and olive, chunky, smooth, smoothly-chunky, and chunkily-smooth were all options. And then you've got ones proclaiming "heart healthy." Wait a minute, aren't all tomato sauces supposed to be good for the ol' ticker?

Ugh, the stresses of first world society.

This delicious egg and tomato dish will cook up quicker than the time it takes to select your sauce. Or just give into the Italian Grandma pressure and make your own chunky-smooth-basilolivecheeseroastedredpeppertomato marinara.

Eggs in Marinara    Serves: 1
1-2 eggs, depending on how hungry you are
1/2 cup marinara sauce
Salt and pepper
1 T. parmesan cheese
Fresh bread for scooping up the sauce
1.) Pour the marinara sauce in a skillet and heat over medium low. Spread the marinara throughout the pan, then crack an egg (or two) in the middle. Cook until whites are almost set, then cover for around a minute until the top sets but yolk is runny. Sprinkle with salt and pepper.
2.) Carefully scoop onto a plate and scatter parmesan on top. Serve with bread.