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Eggs in Spicy Tomato Sauce

If you can't find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 4 slices bacon, cut 1/2 inch thick crosswise
  • 4 cloves garlic, chopped
  • 1 to 2 tablespoons chopped chipotle chiles in adobo
  • 2 cans (28 ounces each) whole peeled tomatoes in juice
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/2 cup crumbled feta cheese
  • Tortilla chips, for serving (optional)

Cook's Note

FREEZING BACON: Divide bacon into bundles of 2 to 4 strips each. Wrap in parchment or plastic wrap; freeze in a resealable plastic bag, up to 4 months. This way you can defrost only as much as you need.

Directions

  1. Step 1

    Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.

  2. Step 2

    Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

  3. Step 3

    Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.

  4. Step 4

    Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

Source
Everyday Food, April 2005

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Reviews (15)

  • 31 Jan, 2013

    Yum! Delicious and spicy meal that is a cinch to put together. I live alone and cut all ingredients in half, using a 10 inch nonstick skillet. Works great. Easy way to use up leftover eggs.

  • 17 Dec, 2010

    In Tunisia this dish, made with olive oil (without the rendered bacon) is called aijja. I understand from the preceding comments and mine, too that it must be Mediterranean in origin.

  • 16 Dec, 2010

    My mother made this as an Italian Lenten dish--no meat, just Bell peppers, onion and seasoned tomato sauce. We called it "Eggs in Purgatory." Does anyone know the real Italian name?

  • 16 Dec, 2010

    this is actually a Moroccan recipe at it's core, called *Shakshuka*.

    my eldest daughter recently opened a new restaurant in Tel Aviv, called Rico's Shakshuka-Bar. the whole menu is based on this type of dish, with different additions to it.

  • 27 Mar, 2010

    Really great! I made mine less spicy. You can do this with a regular Italian style sauce, as well.

  • 17 Mar, 2009

    Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.

  • 17 Mar, 2009

    Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.

  • 17 Mar, 2009

    Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.

  • 17 Mar, 2009

    Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.

  • 16 Mar, 2009

    we cook something similar like that in Mexico; nothing new after all.

  • 16 Mar, 2009

    This sounds just wonderful, I'm going to try it out tonight! So quick

  • 16 Mar, 2009

    My motherin-law (Ukranian) used to make this canned tomato

  • 16 Apr, 2008

    Can I use fresh tomatoes, and if so how many?? SORRY I'm new at this!!

  • 15 Apr, 2008

    I have been poaching eggs in leftover spaghetti sauce for about 50 years. Served over toast points it makes a great lunch.

  • 10 Feb, 2008

    My family loved this, even my PICKY (can never decide what he likes to eat) son and he had two servings, whichto us means that it was great and it is a keeper as a meal.