I am a big egg lover. There’s no denying how much I love eggs. I will eat eggs at every meal if possible. I don’t think the whole “throw an egg on it” trend is passé. No, for me, it’s a way of life. I’m especially happy that the tide has turned for the good regarding eggs and how “healthy” they are.
Even if eggs were unhealthy, I’m in the everything in moderation camp, so I think and egg or two here and these isn’t a bad thing. I’m forever discovering new and delicious egg dishes — I’ve been seeing eggs poached in tomatoes everywhere when I go out to eat, so with some leftover tomatoes in the fridge, I thought I’d give it a go.
I found the recipe on one my favourite sites, Smitten Kitchen, but I didn’t follow the tomato sauce recipe, just the timing for cooking the eggs. You can use whatever tomato sauce you have on hand, or go ahead and follow the link for Deb’s version.
These eggs were everything I dreamed they would be: soft-set and creamy — perfect for scooping up with bread. The sweet tomato sauce paired perfectly with the eggs. I will definitely be eating these again and again.
Poached Eggs in Tomato Sauce Recipe via Smitten Kitchen
- 2 cups of your favorite tomato sauce
- 4 large eggs
- 4 slices of your favorite bread, toasted
- salt and pepper
- parmesan, for serving
In a small skillet, heat up your tomato sauce over medium heat. Make some divots in the sauce for your eggs. Gently crack the eggs into the divots, cover and cook for 5 minutes. Remove from the heat, uncover and let stand. Enjoy straight from the skillet, or transfer each egg with some sauce to the top of a slice of toast. Top with salt and pepper to taste and parmesan, if you’re so inclined. Enjoy immediately.