Poached Eggs In Tomato Sauce

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Read the full recipe after the video.

Recipe Summary

Yield: Serves 4

3095_012408_poachedeggs.jpg

Ingredients

Ingredient Checklist

1 can (28 ounces) whole plum tomatoes

1 tablespoon olive oil

2 cloves garlic, minced

Pinch of crushed red pepper flakes

Coarse salt and freshly ground pepper

4 large eggs

4 slices toasted country bread, for serving

Freshly grated Parmesan cheese, for serving

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Serves 4

3095_012408_poachedeggs.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Serves 4

Recipe Summary

Yield: Serves 4

Serves 4

3095_012408_poachedeggs.jpg

Ingredients

1 can (28 ounces) whole plum tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

Directions

Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.

In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.

Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

Reviews (18)

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16 Ratings

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Reviews (18)

Add Rating & Review

16 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

16 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

16 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

16 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
0
1 star values:
0

Martha Stewart Member

Rating: Unrated

09/04/2008

                I tried it over savory polenta...delicious...and I agree with other comments..you can season in different ways and never get tired of it.

Martha Stewart Member

Rating: Unrated

09/03/2008

                This is a version of the popular Israeli dish 'shakshuka' - usually spicy and really delicious. Another thing to add is thin slices of sweet red pepper while cooking the tomatoes.

Martha Stewart Member

Rating: Unrated

02/15/2008

                My husband and I both really enjoyed this dish. I added onion and fresh herbs to the tomato sauce. I will make this again.

Martha Stewart Member

Rating: Unrated

02/06/2008

                I don't even particularly care for tomatoes, but this meal was fantastic.  My partner made it for a late dinner.  We served it over some crunchy bread with spinach as a side dish.  It is quick, easy, and delicious.  We highly recommend it.

Martha Stewart Member

Rating: Unrated

02/06/2008

                I made this using jarred salsa. (No canned tomatoes in the house--pathetic pantry, I know.) Tasty and quick. Perfect for starving students, over-worked singles/couples, and harried parents. 
                With such a pretty presentation, one could serve company this dish as brunch or luncheon.
                Next time I might add some crumbled cooked chorizo and top with queso blanco.
                (Hmm, Mediterrean,  Middle Eastern, and Tex-Mex variants of poaching eggs in a tomato base. I'll bet there are more.)

Martha Stewart Member

Rating: Unrated

02/06/2008

                ok. i just made this . it's actually cooling on the counter and i just took a small bite and it is awesome!!!!!!!! nice recipe and practically fool proof.

Martha Stewart Member

Rating: Unrated

02/05/2008

                I love poached eggs and this made a perfect quick meal that was healthy and filing.

Martha Stewart Member

Rating: Unrated

02/04/2008

                Our family thought it was comfort food.  Everyone enjoyed it.  It was a good meal on a cold rainy winter night.

Martha Stewart Member

Rating: Unrated

01/30/2008

                This was not a hit in my house.  It was quick and easy to make though.

Martha Stewart Member

Rating: Unrated

01/30/2008

                This recipe is over a 100 yrs. old, as would be my parents if they were still wilth us. Both from Italy and equally good cooks, came to America with peasant recipes, like this one.  I grew up enjoying  dishes such as this exact one.  With quick Italian tomato sauce in a pan, the yolks were broken and poached or cooked hard, served on Italian bread, or as a pasta sidedish with meatballs, neckbones, or Italian sausage, also from the sauce, which we call GRAVY,  Thanks for the great memories.  A.D.

Martha Stewart Member

Rating: Unrated

01/27/2008

                My mum and I made this recipe for breakfast, it was delicious! I've never really been a fan of eggs but this wasbrilliant! Our whole family loved it, thanks!

Martha Stewart Member

Rating: Unrated

01/27/2008

                My mum

Martha Stewart Member

Rating: Unrated

01/26/2008

                This looks fantastic and easy. There was a similar recipe a few years ago in MSL called Curried Eggs, which I haven't made in a while but it's really good.  I'll try this one, too, 'cause I like eggs! 
                
                Can you imagine working for Martha and her bringing you ALL THOSE EGGS!!!  Oh, I'd be in HEAVEN. . . but that's OK, I'll settle for the recipes.  Love this!!!

Martha Stewart Member

Rating: Unrated

01/25/2008

                My husband loved this!  He could not stop talking about the egg on top, he was intrigued.  Who knew an egg could be so interesting....lol.

Martha Stewart Member

Rating: Unrated

01/24/2008

                Simple and delicious.  I had all the ingredients already and was able to easily scale it down for dinner for my daughter and myself.  She's only 4 and loved it.  Thanks!

Martha Stewart Member

Rating: Unrated

01/24/2008

                Newlywed wife here! Just made this for dinner. It was delicious. And so easy to make! My husband loved it....thank you!

Martha Stewart Member

Rating: Unrated

01/24/2008

                This is a variation of a very popular Israeli dish called SHAKSHUKA.

Martha Stewart Member

Rating: Unrated

01/24/2008

                This is actually a slight variation of an old Lebonese dish that has been around for hundreds of yrs.  My great grandmother taught me as a child.
                
                1.  Heat oil on med hi - add/ fry crushed tomatoes, salt, pepper for approx 3-4 min
                2.  Add whole eggs to frying tomatoes, after 1 min SLIGHTLY stir 1-2x swirling eggs into tomatoes
                3.  Serve in plate or bowl when eggs appear well cooked

Martha Stewart Member

Rating: Unrated

09/04/2008

                I tried it over savory polenta...delicious...and I agree with other comments..you can season in different ways and never get tired of it.

Rating: Unrated

09/03/2008

                This is a version of the popular Israeli dish 'shakshuka' - usually spicy and really delicious. Another thing to add is thin slices of sweet red pepper while cooking the tomatoes.

Rating: Unrated

02/15/2008

                My husband and I both really enjoyed this dish. I added onion and fresh herbs to the tomato sauce. I will make this again.

Rating: Unrated

02/06/2008

                I don't even particularly care for tomatoes, but this meal was fantastic.  My partner made it for a late dinner.  We served it over some crunchy bread with spinach as a side dish.  It is quick, easy, and delicious.  We highly recommend it.  


                    
                I made this using jarred salsa. (No canned tomatoes in the house--pathetic pantry, I know.) Tasty and quick. Perfect for starving students, over-worked singles/couples, and harried parents. 
                With such a pretty presentation, one could serve company this dish as brunch or luncheon.
                Next time I might add some crumbled cooked chorizo and top with queso blanco.
                (Hmm, Mediterrean,  Middle Eastern, and Tex-Mex variants of poaching eggs in a tomato base. I'll bet there are more.)  


                    
                ok. i just made this . it's actually cooling on the counter and i just took a small bite and it is awesome!!!!!!!! nice recipe and practically fool proof.

Rating: Unrated

02/05/2008

                I love poached eggs and this made a perfect quick meal that was healthy and filing.

Rating: Unrated

02/04/2008

                Our family thought it was comfort food.  Everyone enjoyed it.  It was a good meal on a cold rainy winter night.

Rating: Unrated

01/30/2008

                This was not a hit in my house.  It was quick and easy to make though.  


                    
                This recipe is over a 100 yrs. old, as would be my parents if they were still wilth us. Both from Italy and equally good cooks, came to America with peasant recipes, like this one.  I grew up enjoying  dishes such as this exact one.  With quick Italian tomato sauce in a pan, the yolks were broken and poached or cooked hard, served on Italian bread, or as a pasta sidedish with meatballs, neckbones, or Italian sausage, also from the sauce, which we call GRAVY,  Thanks for the great memories.  A.D.

Rating: Unrated

01/27/2008

                My mum and I made this recipe for breakfast, it was delicious! I've never really been a fan of eggs but this wasbrilliant! Our whole family loved it, thanks!  


                    
                My mum

Rating: Unrated

01/26/2008

                This looks fantastic and easy. There was a similar recipe a few years ago in MSL called Curried Eggs, which I haven't made in a while but it's really good.  I'll try this one, too, 'cause I like eggs! 
                
                Can you imagine working for Martha and her bringing you ALL THOSE EGGS!!!  Oh, I'd be in HEAVEN. . . but that's OK, I'll settle for the recipes.  Love this!!!

Rating: Unrated

01/25/2008

                My husband loved this!  He could not stop talking about the egg on top, he was intrigued.  Who knew an egg could be so interesting....lol.

Rating: Unrated

01/24/2008

                Simple and delicious.  I had all the ingredients already and was able to easily scale it down for dinner for my daughter and myself.  She's only 4 and loved it.  Thanks!  


                    
                Newlywed wife here! Just made this for dinner. It was delicious. And so easy to make! My husband loved it....thank you!  


                    
                This is a variation of a very popular Israeli dish called SHAKSHUKA.  


                    
                This is actually a slight variation of an old Lebonese dish that has been around for hundreds of yrs.  My great grandmother taught me as a child.
                
                1.  Heat oil on med hi - add/ fry crushed tomatoes, salt, pepper for approx 3-4 min
                2.  Add whole eggs to frying tomatoes, after 1 min SLIGHTLY stir 1-2x swirling eggs into tomatoes
                3.  Serve in plate or bowl when eggs appear well cooked

All Reviews for Poached Eggs in Tomato Sauce

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Poached Eggs in Tomato Sauce

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients