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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.

  • 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

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

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

  4. Step 4

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

Source
Mad Hungry, September 2010

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Reviews (20)

  • 12 Aug, 2011

    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!

  • 5 Feb, 2011

    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.

  • 4 Sep, 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.

  • 3 Sep, 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.

  • 15 Feb, 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.

  • 6 Feb, 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.

  • 6 Feb, 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.)

  • 6 Feb, 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.

  • 5 Feb, 2008

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

  • 4 Feb, 2008

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

  • 30 Jan, 2008

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

  • 30 Jan, 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.

  • 27 Jan, 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!

  • 27 Jan, 2008

    My mum

  • 26 Jan, 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!!!

  • 25 Jan, 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.

  • 24 Jan, 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!

  • 24 Jan, 2008

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

  • 24 Jan, 2008

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

  • 24 Jan, 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