Combine marinara sauce, ricotta, Parmesan, shredded cheese, and oregano and heat in a small frying pan on medium heat until mixture is bubbly. Lower heat, gently pour in eggs, lightly cover pan with aluminum foil, and cook on medium heat until eggs are done to your liking.

You can also heat ramekins in an oven preheated to 400°F with 2 eggs per ramekin for ten minutes.

Tips: If you like your eggs a bit runny in the center, leave on heat for five minutes. Like it more well-done? Leave on heat for ten.

Serve with pita or crusty bread.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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