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Recipe details
Poached Eggs in Tomato and Onion Skillet
A one-person stovetop dish of gently poached eggs in a savory tomato base.
≈ 70 kcal/100 g · ≈ 308 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
olive oil10 ml
onion, finely diced70 g
garlic, minced2 pcs
chopped tomatoes250 g
large eggs2 pcs
salt2 g
black pepper1 g
Cookware and utensils
deep skillet with lid
chef's knife
cutting board
wooden spoon
Directions
01
Heat the olive oil in a deep skillet over medium heat.
Products
olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
medium heat
02
Cook the onion until translucent.
Products
onion, finely diced — 70 g
Action
Cook
Time
5 min
Temperature
medium heat
03
Stir in the garlic for 30 seconds.
Products
garlic, minced — 2 pcs
Action
Stir
Time
1 min
Temperature
medium heat
04
Simmer the tomatoes with salt and pepper until slightly thickened.
Products
chopped tomatoes — 250 g; salt — 2 g; black pepper — 1 g
Action
Simmer
Time
10 min
Temperature
medium-low heat
05
Crack the eggs into two wells in the tomato mixture.
Products
large eggs — 2 pcs
Action
Crack
Time
1 min
Temperature
off heat
06
Cover the skillet and cook until the whites are firm and the center reaches 74°C/165°F.
Products
large eggs — 2 pcs
Action
Cook
Time
7 min
Temperature
low heat; 74°C/165°F internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available