Food & Cooking Recipes Lunch Recipes Poached Eggs in Tomato Sauce 3.9 (15) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 24, 2011 Print Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside. 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. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately. Print