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Spicy Poached Eggs in Tomato Sauce

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Tired of scrambled eggs? Take your brunch (or dinner) to the next level with these eggs poached in a tangy homemade tomato sauce and topped with olive oil and fresh herbs. They’re ready to enjoy in just 30 minutes!

Prep/Cook Time: 30 Minutes, Servings: 4


  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 6 ripe medium tomatoes (about 2 pounds), peeled and coarsely chopped
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 4 eggs
  • 2 tablespoons snipped fresh basil or oregano
  • 4 wedges focaccia (Italian flatbread)


  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook for 1 minute. Stir in tomatoes, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until the juices begin to thicken, stirring and crushing tomatoes occasionally with the back of a spoon.
  2. Crack 1 egg into a small bowl or cup. Slip the egg into the tomato mixture. Repeat with remaining eggs, allowing each egg an equal amount of space in the tomato mixture. Reduce heat to medium-low. Simmer, covered, for 5 minutes or until egg whites are set and yolks are thickened.
  3. Drizzle eggs with the remaining 1 tablespoon oil before serving. Sprinkle with fresh basil (or oregano) and serve with focaccia.

© Dotdash Meredith. All rights reserved. Used with permission.