Tuesday, August 9, 2011

Eggs in Tomato Sauce

I know what you're thinking - eggs in tomato sauce, seriously? I thought the same thing too when my sister told me about this recipe. She said it was one of her go to meals and swore that it was delicious. So I figured lets give it whirl. I like eggs. I like tomatoes. I like garlic. What is there not to like?

After the first bite of runny yolk, tomato, garlic and crunchy bread, I was hooked. It was strangely delicious. Next time I make this (which will be soon), I think I will toast the bread and rub a garlic clove on it to give it a little more of a garlicky favor. Plus, crusty crunchy bread = more bread for soaking of yolk and tomato juices! I know you might still not be convinced, but just try it. I promise you'll like it!

crusty bread, yummy.

garlic, olive oil and red pepper flakes. love how this smells up the house!

tomatoes and garlic simmering and reducing away

eggs poaching in the sauce. I know it looks gross, but just trust me.

see, now doesn't that look delicious?

up close of the eggs and sauce on the bread.

Eggs in Tomato Sauce (original recipe from smittenkitchen.com)

2 cans can (14 ounces) diced tomatoes 
1 tablespoon olive oil
2 cloves garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes (to taste)
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

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. 

Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

I served this with a salad, but this would be excellent to pair with your favorite vegetable. This would be fabulous with some sauteed swiss chard or spinach! Even though I initially thought this sounded strange and rather gross, my sister was right - it is really really good and will now be one of my weekday go to meals. I always have garlic, eggs and canned tomatoes on hand and I hope you do too!


  1. Christina, I think there are some typos in the ingredients list--I see amounts, but not the food item. I'm so curious to try this!

  2. good catch Katie! I am not sure what happened here and how I missed those missing items on my proofread, oops! I updated it to make sure it has the correct recipe. If you try it, let me know how you like it! ps. you can also use tomato puree if you want instead of diced tomatoes.