Tuscan Tomato Poached Eggs

By • September 20, 2009 • 5 Comments

66 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: In Italy, eggs are often served as a main course and not for breakfast. This recipe is a favorite from my cooking school in Tuscany. We serve it right in the pan it is cooked in and with lots of bread to not waste any of the fabulous sauce.divinacucina

Serves four

  • 1 garlic clove, peeled and sliced
  • 1 birds-eye chili pepper, or chili flakes
  • 1 can tomato sauce, unseasoned
  • extra virgin olive oil
  • 4 eggs
  • 1 tablespoon fresh herbs, chives or parsley
  1. Cover the bottom of a skillet with extra virgin olive oil.
  2. Add the sliced garlic and chili.
  3. Heat until garlic is just golden.
  4. Add canned tomatoes, crushing with the back of a spoon.
  5. Add salt.
  6. Bring to a boil and cook for 10 minutes.
  7. Turn down heat and add eggs, removed from shell, letting them carefully slide into the sauce.
  8. Cover pan and let the eggs poach until the whites are firm.
  9. Sprinkle with fresh herbs and serve.
Jump to Comments (5)

Tags: brunch, dairy-free, dinner party, eggs, Italian, quick, Tuscan, Vegetarian, wheat-free

Comments (5) Questions (0)

Default-small
Default-small
Divanaples

4 months ago divinacucina

you can use canned san marzano tomatoes and cook them until they break down, i prefer the chunkiness. Tomato "sauce" is faster--- as for how much-- depends on how many eggs you cook and how much sauce you love! for my husband and i i do a small can of tomato sauce for 4 eggs in a small skillet ( probably 9 inches)

Default-small

4 months ago Andrea

When you say, "1 can tomato sauce", how big a can do you use? 28oz or smaller?

Zester_003

about 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

The original recipe is called "eggs in purgatory" and comes from Naples. I recently prepared it for a baker's dozen friends and actually did bake it but it does require quick plating so that the yolks don't set to hard. I used a deep sheet pan for the sauce in a 400 degree oven.

Dsc00426

about 5 years ago vvvanessa

looks wonderful! eggs+tomato sauce+a little spice+lots of bread= a favorite meal of mine!

Tad_and_amanda_in_the_kitchen

about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Quick question: do you mean tomato puree or tomato sauce?