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Recipe details
Eggs Poached in Tomato Sauce
A simple Italian one-pan dish of eggs poached in a reduced tomato sauce with onion, olive oil, black pepper, and fresh basil or parsley, served with crusty sourdough bread.
≈ 93 kcal/100 g · ≈ 401 kcal/serving
25 minEasyItalian
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 oil7.5 ml
onion, finely diced75 g
tomato purée250 g
vegetable broth or boiling water50 ml
salt1 g
eggs100 g
freshly ground black pepper0.25 g
crusty sourdough bread, sliced, to serve30 g
fresh basil, chopped5 g
fresh parsley, chopped, alternative to basil5 g
Cookware and utensils
frying pan
cutting board
chef's knife
measuring cup
wooden spoon
serving bowl
Directions
01
Heat the olive oil in a frying pan over medium heat.
Products
olive oil — 7.5 ml
Action
heat
Time
2 min
Temperature
medium heat, approximately 175°C / 350°F
02
Add the diced onion and cook it until soft and translucent.
Products
onion, finely diced — 75 g
Action
cook
Time
5 min
Temperature
medium heat, approximately 175°C / 350°F
03
Stir the tomato purée and vegetable broth or boiling water into the pan.
Products
tomato purée — 250 g; vegetable broth or boiling water — 50 ml
Action
stir
Time
1 min
Temperature
no heat
04
Bring the tomato sauce to a boil over high heat.
Products
tomato purée — 250 g; vegetable broth or boiling water — 50 ml
Action
boil
Time
2 min
Temperature
high heat, approximately 100°C / 212°F
05
Season the sauce with salt and freshly ground black pepper.
Products
salt — 1 g; freshly ground black pepper — 0.25 g
Action
season
Time
1 min
Temperature
no heat
06
Simmer the uncovered sauce until it reduces and thickens.
Products
tomato purée — 250 g; vegetable broth or boiling water — 50 ml
Action
simmer
Time
20 min
Temperature
low heat, approximately 90°C / 194°F
07
Crack the eggs into the tomato sauce.
Products
eggs — 100 g
Action
crack
Time
1 min
Temperature
low heat, approximately 90°C / 194°F
08
Poach the eggs until the whites are set while the yolks remain soft and runny.
Products
eggs — 100 g
Action
poach
Time
5 min
Temperature
low heat, approximately 85°C / 185°F
09
Garnish the eggs and sauce with chopped basil or parsley.
Products
fresh basil, chopped — 5 g; fresh parsley, chopped, alternative to basil — 5 g
Action
garnish
Time
1 min
Temperature
no heat
10
Serve the eggs immediately with sliced sourdough bread.
Products
crusty sourdough bread, sliced, to serve — 30 g
Action
serve
Time
1 min
Temperature
no heat
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