Description
Silky eggs gently poached in a bold, spicy tomato sauce—simple, rustic, unforgettable.
Ingredients
Scale
- 4 Eggs
- 1 can (14 oz) Crushed tomatoes
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1/2 tsp Chili flakes
- 1 Onion, finely chopped
- Salt & black pepper to taste
- Fresh parsley or basil, for garnish
- Rustic bread, for serving
Instructions
- Heat olive oil in a wide skillet; sauté onion until soft and translucent.
- Add garlic and chili flakes; cook briefly until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer 10–15 minutes until thickened.
- Make small wells in the sauce and crack eggs gently into each.
- Cover and cook on low until whites set and yolks stay runny.
- Finish with chopped herbs and extra chili if desired.
- Serve hot with toasted bread for dipping.
Notes
- Adjust the level of chili flakes according to your spice preference.
- For a creamier texture, cover the skillet with a lid while cooking the eggs.
- Pair with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg