Poached Eggs in Tomato Sauce

4 Serves

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.


  • 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.

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