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Poached Eggs with Chunky Tomato Sauce

Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

  • Servings: 4
Poached Eggs with Chunky Tomato Sauce

Source: Martha Stewart Living, December/January 1997/1998


  • 2 tablespoons olive oil
  • One 6-ounce onion, peeled and finely chopped (about 1 cup)
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons fresh oregano, coarsely chopped
  • One 28-ounce can peeled Italian plum tomatoes
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon white vinegar
  • 8 large eggs


  1. Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.

  2. Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.

  3. Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.


Reviews (4)

  • Smtuell 29 Feb, 2008

    Delicious! I remember my Mom making this for my Dad. A great Friday Lenten meal! A

  • cedarwater 26 Jan, 2008

    I tried this tonight and it was fabulous! However, it wasn't as quick as I thought it would be. I was thining you could make your own chunky tomato sauce and freeze it. When ready to use it for this recipe, just warm it up. Or, if you're in a REAL hurry, possibly use a nice tomato sauce in a jar at the grocery store. Absolutely yummy though!!

  • Jenny72756 24 Jan, 2008

    I forgot to add that you can cook the eggs right in the salsa mixture and skip step number 3.

  • Jenny72756 24 Jan, 2008

    To make this into juevos rancheros substitue the tomatoes w/salsa and serve over a baked tortilla. Serve w/cheese, rice or beans. Delicious!

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