Skillet Eggs and Tomato Sauce

Prep Time:
10 mins
Total Time:
40 mins

If you are cooking for children, you may want to omit the crushed red pepper and the anchovies from this recipe. Serve this dish with slices of crusty bread.


  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • ¼ teaspoon crushed red pepper

  • 2 anchovy fillets, finely chopped, or ½ teaspoon anchovypaste (optional)

  • 1 can (28 ounces) whole peeled tomatoes, with juice

  • 8 large eggs

  • Chopped fresh parsley, for garnish


  1. In a large skillet, heat the oil over medium-high heat. Add onion, garlic, crushed red pepper, and anchovies, if desired; cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.

  2. Crush tomatoes with your hands, and add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until slightly reduced, 8 to 10 minutes.

  3. Reduce heat to a very gentle simmer. One by one, break eggs into a small cup, then gently slide onto sauce in skillet; cover, and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes more. Serve hot, garnished with chopped parsley.

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