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Overhead of cast iron skillet holding Poached Eggs in Italian Tomato Sauce

Poached Eggs in Tomato Sauce

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5 from 2 reviews

Poached Eggs in Italian Tomato Sauce are full of flavor and take just minutes to put together in the morning. Eggs are poached in a sweet and slightly spicy mixture of diced tomatoes flavored with basil, oregano, garlic, parsley, rosemary and red pepper flakes. Starting with canned Italian tomatoes makes this a quick and easy breakfast that’s also impressive.

  • Prep Time: 5 mins
  • Cook Time: 7 mins
  • Total Time: 12 mins
  • Yield: 2 to 4 servings 1x
  • Diet: Gluten Free


  • 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.
  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Breakfast and brunch, gluten free, camping
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1 egg with sauce
  • Calories: 145
  • Sugar: 1.4 g
  • Sodium: 147.4 mg
  • Fat: 12.2 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 2.2 g
  • Fiber: 1 g
  • Protein: 7.2 g
  • Cholesterol: 186.9 mg