Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce


2 people made this

This is a hearty breakfast or brunch. Eggs are poached in a homemade tomato sauce featuring basil. Parmesan is melted on the top before serving with crusty bread.


Serves: 2 

  • 50ml olive oil
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 1 (400g) tin tomatoes
  • 1 pinch sea salt and black pepper, to taste
  • 1 teaspoon sugar
  • 6-8 leaves basil, diced
  • 4 eggs
  • 30g Parmesan cheese, grated
  • 1 loaf crusty bread

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 minutes until soft but not coloured.
  2. Add your tomatoes and cook for 10 minutes until starting to thicken then season. Add your sugar and basil and cook for a couple of minutes.
  3. Crack your eggs directly into the sauce; cover and cook until the white is cooked and the yolk is soft and runny.
  4. Season and sprinkle with Parmesan. Serve with crusty bread.

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