Best 8 Eggs Poached In Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful flavors of poached eggs nestled in a rich and savory tomato sauce, a classic dish that combines simplicity with culinary elegance. This versatile recipe offers variations to suit your taste, from a basic tomato sauce to a more elaborate version featuring a medley of vegetables and herbs. Whether you prefer a quick and easy meal or are looking to impress your guests, these poached eggs in tomato sauce recipes will surely satisfy your cravings. Discover the secrets to achieving perfectly poached eggs, and elevate your dish with optional ingredients such as crumbled feta, fresh basil, or a sprinkle of grated Parmesan cheese. Embrace the versatility of this culinary creation and explore the diverse recipes within this article, each offering a unique twist on the classic combination of eggs and tomatoes.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED EGGS IN TOMATO SAUCE



Poached Eggs in Tomato Sauce image

Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty bread is key for mopping up the sauce and the runny yolks.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
4 thyme sprigs, plus more for garnish (optional)
1/4 cup white wine
One 32-ounce can whole peeled tomatoes in juice
1/2 cup pitted Kalamata olives, halved
8 large eggs
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
  • Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY



Poached Eggs In Tomato Sauce (Shakshouka) Recipe by Tasty image

Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese

Provided by Tasty

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 13

1 ½ tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
2 cups crushed tomato
1 tablespoon worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon paprika
1 tomato, diced
¼ cup fresh parsley
3 eggs, room temperature
parsley, chopped, to garnish
feta cheese, to garnish

Steps:

  • Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
  • Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
  • Add dice tomato and cook until sauce has thickened.
  • Using a spoon, create wells for the eggs, crack an egg into each well.
  • Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams

EGGS POACHED IN TOMATO-OLIVE SAUCE



Eggs Poached in Tomato-Olive Sauce image

A briny tomato sauce with sliced olives and thyme simmers away, effortlessly poaching eggs to runny-yolk perfection.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

4 cloves garlic
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 sprigs fresh thyme
1/4 cup gin or white wine
One 28- to 32-ounce can whole tomatoes in juice
1 cup pimento-stuffed olives, sliced
1/4 cup olive brine
Kosher salt and freshly ground black pepper
8 large eggs
4 slices toasted country bread

Steps:

  • Smash 3 of the cloves of garlic. Heat the oil in a large skillet over medium-high heat until hot. Add the onion, thyme and smashed garlic and cook until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes with their juice, the olives and brine and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper.
  • Make 8 shallow wells in the sauce. Crack an egg into each and sprinkle with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
  • Rub the toasted bread slices with the remaining 1 clove of garlic and serve with the eggs.

EGGS POACHED IN MARINARA SAUCE



Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

  • Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
  • Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
  • Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

POACHED EGGS IN TOMATO SAUCE



Poached Eggs in Tomato Sauce image

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • 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.

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY



North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

Steps:

  • In a large cast-iron skillet, heat the oil over medium heat.
  • Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  • Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  • Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  • Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
  • Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  • NOTE: To speed the process up, cover the skillet with a large lid.
  • Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

POACHED EGGS IN TOMATO SAUCE



Poached Eggs in Tomato Sauce image

Spicy Mexican poached eggs in a tomato sauce are an amazing change from the regular old poached eggs or eggs rancheros! I also make a spicy black bean dip that I serve under the egg on the tortillas. Optional ingredients include fresh jalapeno, habanero, or canned chipotle peppers to your desired spice level. Garnish with finely chopped cilantro, sour cream, shredded cheese, and avocado or guacamole on the side.

Provided by bacon-bit

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 10

1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
½ red bell pepper, diced in 1/2-inch pieces
1 medium onion, diced in 1/2-inch pieces
3 cloves garlic, finely chopped
salt and ground black pepper to taste
1 pinch ground cumin, or to taste
¼ cup water
4 eggs
4 (8 inch) corn tortillas

Steps:

  • Pour tomatoes into a blender and puree until smooth.
  • Place a deep pan over medium heat and add oil, red bell pepper, onion, and garlic. Saute until the vegetables begin to sweat out their juices, 1 to 2 minutes. Add salt, black pepper, and cumin. Pour pureed tomatoes into the pan. Add water and bring to a simmer, about 5 minutes.
  • Crack eggs into individual cups and slide gently into the simmering sauce leaving space in between. Cover the pan and cook until eggs reach the desired doneness, 3 to 7 minutes.
  • Heat tortillas in a microwave oven, about 15 seconds. Place 2 warmed tortillas on each plate. Use a slotted spoon to carefully extract eggs, placing 2 on top of the tortillas on each plate. Cover eggs with remaining sauce.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 44.3 g, Cholesterol 372 mg, Fat 19 g, Fiber 7.5 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 540.7 mg, Sugar 9.7 g

PERSIAN EGGS POACHED IN TOMATO SAUCE



Persian Eggs Poached in Tomato Sauce image

I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

Provided by justcallmetoni

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil or 1 1/2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 -5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped

Steps:

  • Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
  • Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
  • Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
  • Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
  • Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
  • Serve with warmed pita or other flatbread of choice.
  • •Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

Nutrition Facts : Calories 293.5, Fat 20.2, SaturatedFat 4.6, Cholesterol 372, Sodium 156.2, Carbohydrate 14.1, Fiber 3.6, Sugar 8.4, Protein 15.2

Tips:

  • For perfectly poached eggs, use fresh eggs that are at room temperature. Cold eggs are more likely to break apart during poaching.
  • Use a large saucepan or skillet with enough water to cover the eggs. This will help to prevent the eggs from sticking to the bottom of the pan.
  • Bring the water to a simmer before adding the eggs. A rolling boil will cause the eggs to overcook and become tough.
  • Gently slide the eggs into the simmering water. Do not drop them in, as this can cause the yolks to break.
  • Cook the eggs for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk.
  • Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel-lined plate to drain.
  • Serve the eggs immediately with your favorite tomato sauce.

Conclusion:

Eggs poached in tomato sauce is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With just a few simple steps, you can create a meal that is both satisfying and nutritious. So next time you're looking for a quick and easy recipe, give eggs poached in tomato sauce a try. You won't be disappointed!

Related Topics