Food & Cooking Recipes Lunch Recipes Poached Eggs in Tomato Sauce 3.9 (15) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2011 Print Rate It 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. Rate it Print