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.
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
Baked Eggs in Italian Tomato Sauce is a quick and easy breakfast recipe created by my mom years ago. Evidently she was ahead of her time, as today this cooking method is called “shakshuka eggs.” Who knew? And it’s so easy – eggs are poached in a quick sauce of diced tomatoes, garlic and herbs then topped with grated Parmesan cheese.
- 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
- 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
- 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.
- Make four hollowed-out spaces and put one egg in each space. Cover and cook until eggs are done they way you like them.
- Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley and serve.