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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

Source: Mad Hungry, September 2010


  • 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


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

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

Reviews Add a comment

  • trekclg
    4 SEP, 2008
    I tried it over savory polenta...delicious...and I agree with other can season in different ways and never get tired of it.
  • andi_m
    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.
  • beverlygmu
    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.
  • syaugust8
    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.
  • blaukehlchen
    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.)
  • MrPungyao
    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.
  • jemetha
    5 FEB, 2008
    I love poached eggs and this made a perfect quick meal that was healthy and filing.
  • justforme
    4 FEB, 2008
    Our family thought it was comfort food. Everyone enjoyed it. It was a good meal on a cold rainy winter night.
  • Mich4324
    30 JAN, 2008
    This was not a hit in my house. It was quick and easy to make though.
  • AggieD1
    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.