Poached Eggs in Tomato Sauce

Name: Poached Eggs in Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 800 grams canned tomatoes (crushed); 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper (ground); 1 teaspoon dried oregano; 8 eggs (fresh); 2 tablespoons vinegar (white or apple cider); 1/4 cup fresh basil (chopped); crusty bread (toasted)

30 min 4 servings Easy

All Recipes

A delightful breakfast of poached eggs nestled in a rich tomato sauce, perfect for a leisurely morning.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Easy

Poached eggs in tomato sauce is a classic breakfast dish that combines the richness of poached eggs with a tangy and flavourful tomato sauce. This dish is not only easy to make but also impressively elegant, making it a great option for a weekend brunch or a special breakfast. The magic of this dish lies in the harmony between the creamy yolk and the robust tomato sauce. It's a comforting dish that warms the soul and delights the palate. Whether served with crusty bread or over a bed of sautéed greens, this recipe is sure to become a favourite.

Instructions

Prepare the Tomato Sauce

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Do not let the garlic burn as it will turn bitter.

Simmer the Sauce

Add the crushed tomatoes, sugar, salt, pepper, and oregano. Stir to combine and bring to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.

Pro tip: Use a wooden spoon to break up any larger tomato pieces.

Prepare for Poaching

Fill a separate pot with water and bring it to a gentle simmer. Add vinegar to the water.

Pro tip: The vinegar helps the egg whites set more quickly.

Poach the Eggs

Crack each egg into a small bowl. Gently slide the eggs into the simmering water one by one. Poach for 3-4 minutes until the whites are set but yolks remain runny.

Pro tip: You can poach multiple eggs at once, but ensure they do not crowd.

Add Eggs to Sauce

Using a slotted spoon, transfer the poached eggs into the simmering tomato sauce. Cover and let cook for an additional 1-2 minutes.

Garnish and Serve

Sprinkle with fresh basil and serve immediately with toasted crusty bread.

Pro tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.

💡

Tips & Tricks

Use fresh, ripe tomatoes for a more robust flavour.
Ensure the sauce is gently simmering before adding the eggs for perfect poaching.
Stir the sauce occasionally to prevent it from sticking to the pan.
Garnish with fresh herbs for a vibrant finish.

Frequently Asked Questions

What are some recipes with eggs?

Besides poached eggs in tomato sauce, try scrambled eggs, omelettes, or frittatas for variety.

How do I ensure the eggs are perfectly poached?

Use fresh eggs and add vinegar to the boiling water. Gently simmer the eggs for 3-4 minutes.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used. Blanch, peel, and crush them before adding to the sauce.

What can I serve with poached eggs in tomato sauce?

Serve with crusty bread, a mixed green salad, or roasted vegetables.

How do I store leftovers?

Store in an airtight container in the fridge for up to two days. Reheat gently on the stove.

Serving Suggestions

Serve these poached eggs with a side of crusty bread to soak up the delicious tomato sauce. For a heartier meal, consider pairing it with a mixed green salad or roasted vegetables. Leftovers can be stored in an airtight container in the fridge for up to two days. Gently reheat on the stove before serving to maintain the texture of the eggs.

Nutrition per serving

220

Calories

12g

Protein

12g

Fat

Master the art of poaching eggs with this foolproof method using very fresh eggs, gentle simmering, and a splash of vinegar.

Easy8 min

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