Tomato sauce poached eggs is a simple, beautiful Sunday brunch dish. It’s very easy to pull together using a couple of pantry ingredients and spices. I’ve made this dish a dozen times throughout the year to serve for breakfast, lunch, and dinner. Most weeknights, when I am too tired to cook, I open up a large can of tomatoes and let it stew for a couple minutes before adding the eggs. The dish is filling on its own, but I still prefer to serve it with a side of pita or naan bread.
Tomato Sauce Poached Eggs:
· 1 tablespoon olive oil
· 1 small onion, thinly sliced into half-moon shapes
· ½ teaspoon smoked paprika
· ½ teaspoon cumin
· ½ teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper, divided
· 2 teaspoons dried parsley, divided
· 1 large can diced tomatoes
· 8-10 grape tomatoes of different colors, quartered
· 4 large eggs
· 1 ounce fresh feta cheese, to serve
Directions:
1) Heat a skillet on medium heat. Once hot, add olive oil.
2) Add the onion. Let the onion cook until translucent, about 3-5 minutes.
3) Add the paprika, cumin, salt, black pepper and half of the dried parsley. Cook for 2 minutes. Add the can of diced tomatoes. Let tomato sauce stew for 5 minutes. Add fresh tomatoes. Let cook for another minute. Using a ½ cup measuring cup, crack one egg into the measuring cup. Use the bottom of the measuring cup to create a well in the tomato sauce. Pour in egg. Repeat the same process with the remaining three eggs, one at a time.
4) Let the tomato sauce cook for 8-10 minutes until eggs are set. Top skillet with remaining dried parsley, black pepper, and feta cheese.
Takeaways: Tomato sauce poached eggs is a very versatile dish that can be made with different vegetables, proteins, and spices. I’ve made this dish many times, but my favorite is this simple version.