This is a light, satisfying meal that works at any time of day.



Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.

  • Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.

  • Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.

Cook's Notes

Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

Reviews (4)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Delicious! I remember my Mom making this for my Dad. A great Friday Lenten meal! A
Rating: Unrated
I tried this tonight and it was fabulous! However, it wasn't as quick as I thought it would be. I was thining you could make your own chunky tomato sauce and freeze it. When ready to use it for this recipe, just warm it up. Or, if you're in a REAL hurry, possibly use a nice tomato sauce in a jar at the grocery store. Absolutely yummy though!!
Rating: Unrated
I forgot to add that you can cook the eggs right in the salsa mixture and skip step number 3.
Rating: Unrated
To make this into juevos rancheros substitue the tomatoes w/salsa and serve over a baked tortilla. Serve w/cheese, rice or beans. Delicious!