falling by the wayside: eggs in tomato sauce

April 24, 2010

You know when your week is flying by like woah and you’re so busy that you find yourself frantically juggling around your calendar?

All of a sudden you’re trying to make sure that you can squeeze in your running schedule for an upcoming half marathon, whilst also trying to adhere to work commitments, go to see the Twins play at their swanky new outdoor stadium, volunteer at the international film festival and see some art?

No? Just me that is clinically insane then…

Well anyway, cooking kind of falls by the wayside those weeks.

Luckily, for your reading pleasure (and my sanity), I cooked a massive batch of chili that’s lasted me all week, as well as some cheeky sausage rolls that make excellent snack food as you mindlessly stuff them in your mouth wondering when you’ll next see your husband and friends.

Somehow, (and really do not ask me when or how) I managed to find 30 minutes to rustle up something that wasn’t leftovers or toast. Miracles happen!

Poached Eggs in Tomato Sauce

adapted from smitten kitchen


  • 1 can (14 ounces) tomato puree
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Big pinch of sugar
  • Pinch of crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • Glug of red wine (optional)
  • 4 large eggs
  • 4 slices toasted country bread, for serving
  • Freshly grated Parmesan cheese, for serving


  1. In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.
  2. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  3. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

I’ve labeled this under ‘breakfast’ but I most definitely made it for a late lunch. I’m trying to break free of my needless desire to label anything with “muffin” or “egg” in the title as breakfast….but it’s a work in progress.

It goes without saying that if you like tomatoes, eggs, and bread; you can enjoy this anytime of the day.

Oh and if you want to make my homemade tomato sauce for this (as if I had time this week! ha!), click here.

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