Tuscan Tomato Poached Eggs

September 20, 2009
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
In This Recipe
  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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • divinacucina
  • pierino
  • vvvanessa
  • Amanda Hesser
    Amanda Hesser