I love these Poached Eggs in Italian Tomato Sauce because they are full of flavor and take just minutes to put together in the morning.

Skillet filled with Poached Eggs in Italian Tomato Sauce

First, you prepare a quick sauce of diced tomatoes, garlic and herbs in a skillet. The you carefully place a few whole eggs into the sauce, and poach them. You add a few sprinkels of tangy grated Parmesan cheese at the end and, presto!, you have a scrumptious breakfast ready to serve.

You can change up the sauce ingredients to your liking. Sometimes I add in sun-dried tomatoes. Another idea came from a fellow in one of my cooking classes, who suggested making the tomato sauce with Mexican seasonings – using green chiles, cumin and cilantro. I thought that was a great idea!

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Poached Eggs in Italian Tomato Sauce

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Prep Time: 5 mins
  • Cook Time: 7 mins
  • Total Time: 12 mins
  • Yield: 2 to 4 servings 1x
  • Category: Breakfast and brunch, gluten free, camping


Baked Eggs in Italian Tomato Sauce is a quick and easy breakfast recipe created by my mom years ago. Eggs are poached in a quick sauce of diced tomatoes, garlic and herbs, then topped with freshly grated Parmesan cheese. Switch up the flavors and use Mexican diced tomatoes!


  • 2 tablespoons extra virgin olive oil
  • 1 can (14 ounce) organic diced tomatoes with Italian herbs, undrained
  • 1/4 teaspoon chopped garlic, or more to taste
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh rosemary
  • Dash red pepper flakes
  • 4 large or extra large eggs
  • 1 to 2 tablespoons grated Parmesan cheese


  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes with their juice, garlic, parsley and rosemary. Bring to a boil, reduce heat to medium and boil for 3 to 4 minutes, softening the tomatoes and reducing the sauce a bit. Stir in red pepper flakes.
  2. Make four hollowed-out spaces and put one egg in each space. Cover and cook until eggs are done they way you like them.
  3. Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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