Poached Eggs in Tomato
Martha prepares a healthy meal of poached eggs in tomato sauce with Lucinda Scala Quinn of Martha Stewart Living.
Poached Eggs in Tomato Sauce
Watch the Video
Poached Eggs in Tomato
Martha prepares a healthy meal of poached eggs in tomato sauce with Lucinda...
Watch the Video
Poached Eggs
These poached eggs are substantial enough to be served anytime but are...
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Mad Hungry, September 2010
- Yield Serves 4
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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.
There is something so wonderful and comforting about this dish. It has become one of our family favorites. I also serve it over rice instead of bread. If I have it on hand I add small diced mushrooms or zucchini with the garlic. It's also unbelievably affordable, maybe $2-$3 total for the whole family, perfect for a budget!
Ok I don't see the hot sauce episode so I'm going to post this here. Lucinda talks about how she puts an egg over leftover rice and has that for breakfast. So I tried it on some left over rice with hot sauce which she showed in the hot sauce episode and it is very yummy. I gave it to my twin 6 yr old boys and they loved it too. They dubbed it "Eggs Cha Cha" bc of the hot sauce. It is a new breakfast favorite in our house.
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.
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.
My husband and I both really enjoyed this dish. I added onion and fresh herbs to the tomato sauce. I will make this again.
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.
I love poached eggs and this made a perfect quick meal that was healthy and filing.
Our family thought it was comfort food. Everyone enjoyed it. It was a good meal on a cold rainy winter night.
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.
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
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!!!
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.
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