Best 6 Italian Poached Eggs Tomato Sauce Recipes
In the realm of culinary delights, few dishes capture the essence of Italian cuisine quite like poached eggs nestled in a vibrant tomato sauce. This classic dish, known as Uova in Purgatorio (Eggs in Purgatory), is a symphony of flavors that dances on the palate. The velvety texture of the poached eggs, enveloped in a rich and tangy tomato sauce, creates a harmonious balance that is both comforting and invigorating. This article presents a collection of delectable recipes that explore the nuances of this timeless dish, offering a range of variations to suit every taste. From traditional renditions to innovative twists, these recipes provide a culinary journey that celebrates the versatility and allure of poached eggs in tomato sauce.
Here are our top 6 tried and tested recipes!
EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
POACHED EGGS IN TOMATO SAUCE
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
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.
EGGS POACHED IN MARINARA SAUCE
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
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
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
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
POACHED EGGS IN TOMATO SAUCE
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
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.
POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY
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
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
Tips:
- Use the freshest eggs possible for the best flavor and texture.
- Bring the water to a gentle simmer before adding the eggs. This will help prevent the eggs from cooking too quickly and becoming tough.
- Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
- Use a slotted spoon to carefully remove the eggs from the water.
- Serve the eggs immediately over tomato sauce or your favorite breakfast dish.
Conclusion:
Italian poached eggs in tomato sauce is a simple but delicious dish that is perfect for breakfast, lunch, or dinner. The eggs are poached until they are tender and the yolks are still runny, and they are then served over a flavorful tomato sauce. This dish is sure to please everyone at the table.
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