Poached Eggs in Tomato Sauce
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.
Servings: 2 to 4 servings
Calories: 314kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 can (14 ounce) 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 eggs
- 1 to 2 tablespoons grated Parmesan cheese
Instructions
- 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.
Notes
Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 314kcal | Carbohydrates: 10g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 374mg | Sodium: 481mg | Potassium: 542mg | Fiber: 2g | Sugar: 5g | Vitamin A: 972IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 4mg