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Cheesy Poached Eggs in Tomato Sauce

  • Author: Meagan


I realize there are probably thousands of recipes out there for ‘eggs cooked in tomato sauce’ but this is quick, over-the-top tasty, one-pot, ‘any time of the day’ meal – that’s also very flexible!  I think the key ingredient in Ricardo’s version is really good paprika, and for us, serving it over quinoa made the meal.  Below is my adjusted version that fills a large skillet and feeds the 4 of us, in this case, for dinner over quinoa.  But how tasty would this be served over crunchy garlic bread? – enjoy!



1/4 c. olive oil for cooking

1 large onion, finely chopped AND 1 T. minced garlic

2 t. paprika AND 1/2 t. freshly ground pepper

1 t. EACH kosher salt, cumin AND turmeric

a good pinch of red pepper flakes

1 c. good chicken (or vegetable broth)

1 can (796 mL) whole tomatoes, broken up AND 1 can (398 mL) tomato sauce

9 eggs (for us – fit in as many as you wish)

1/2 c. + crumbled feta or old cheddar

chopped cilantro or parsley for garnish

quinoa, rice, toasted baguettes or roasted vegetables for serving 


In a large skillet (that has a lid), heat up the olive oil and cook the onion for a few minutes until softened, then add in the garlic and all spices and cook for 1 minute more.

Pour in the broth and scrape up any browned bits, then add in the tomatoes and sauce and bring the mix to a boil.  This is a good time to taste for seasonings.  Simmer for about 15 minutes until the sauce has thickened a titch.

If your sauce is quite thick, use a spoon to make a well for the eggs, or in my case, I cracked each egg where I wanted it to go and then used a spoon to gently manipulate the sauce so that each egg sank a little bit.  Sprinkle all with the cheese and then cover and simmer gently for 5 or so minutes until the eggs are poached or until the whites are obviously cooked.  Garnish and serve as you wish!



From Meagan's Kitchen

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