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Gallery Eggs in Spicy Tomato Sauce Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 4 slices bacon, cut 1/2 inch thick crosswise 4 cloves garlic, chopped 1 to 2 tablespoons chopped chipotle chiles in adobo 2 cans (28 ounces each) whole peeled tomatoes in juice Coarse salt and ground pepper 8 large eggs 1/2 cup crumbled feta cheese Tortilla chips, for serving (optional)

Cook’s Notes If you can’t find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

Gallery Eggs in Spicy Tomato Sauce

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Eggs in Spicy Tomato Sauce

Eggs in Spicy Tomato Sauce

Eggs in Spicy Tomato Sauce

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 4 slices bacon, cut 1/2 inch thick crosswise 4 cloves garlic, chopped 1 to 2 tablespoons chopped chipotle chiles in adobo 2 cans (28 ounces each) whole peeled tomatoes in juice Coarse salt and ground pepper 8 large eggs 1/2 cup crumbled feta cheese Tortilla chips, for serving (optional)

Directions

Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.

Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.

Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

Cook’s Notes If you can’t find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

Cook’s Notes

If you can’t find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

Reviews (15)

 Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0

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Reviews (15)

Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

  • 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       01/31/2013   Yum! Delicious and spicy meal that is a cinch to put together. I live alone and cut all ingredients in half, using a 10 inch nonstick skillet. Works great. Easy way to use up leftover eggs.  

Martha Stewart Member     Rating: Unrated       12/17/2010   In Tunisia this dish, made with olive oil (without the rendered bacon) is called aijja. I understand from the preceding comments and mine, too that it must be Mediterranean in origin.  

Martha Stewart Member     Rating: Unrated       12/16/2010   My mother made this as an Italian Lenten dish--no meat, just Bell peppers, onion and seasoned tomato sauce. We called it "Eggs in Purgatory." Does anyone know the real Italian name?  

Martha Stewart Member     Rating: Unrated       12/16/2010   this is actually a Moroccan recipe at it's core, called *Shakshuka*. my eldest daughter recently opened a new restaurant in Tel Aviv, called Rico's Shakshuka-Bar. the whole menu is based on this type of dish, with different additions to it.  

Martha Stewart Member     Rating: Unrated       03/27/2010   Really great! I made mine less spicy. You can do this with a regular Italian style sauce, as well.  

Martha Stewart Member     Rating: Unrated       03/17/2009   Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.  

Martha Stewart Member     Rating: Unrated       03/16/2009   we cook something similar like that in Mexico; nothing new after all.  

Martha Stewart Member     Rating: Unrated       03/16/2009   This sounds just wonderful, I'm going to try it out tonight! So quick  

Martha Stewart Member     Rating: Unrated       03/16/2009   My motherin-law (Ukranian) used to make this canned tomato  

Martha Stewart Member     Rating: Unrated       04/16/2008   Can I use fresh tomatoes, and if so how many?? SORRY I'm new at this!!  

Martha Stewart Member     Rating: Unrated       04/15/2008   I have been poaching eggs in leftover spaghetti sauce for about 50 years. Served over toast points it makes a great lunch.  

Martha Stewart Member     Rating: Unrated       02/10/2008   My family loved this, even my PICKY (can never decide what he likes to eat) son and he had two servings, whichto us means that it was great and it is a keeper as a meal.

    Martha Stewart Member

    Rating: Unrated 01/31/2013

Yum! Delicious and spicy meal that is a cinch to put together. I live alone and cut all ingredients in half, using a 10 inch nonstick skillet. Works great. Easy way to use up leftover eggs.

Rating: Unrated

Rating: Unrated 12/17/2010

In Tunisia this dish, made with olive oil (without the rendered bacon) is called aijja. I understand from the preceding comments and mine, too that it must be Mediterranean in origin.

Rating: Unrated 12/16/2010

My mother made this as an Italian Lenten dish–no meat, just Bell peppers, onion and seasoned tomato sauce. We called it “Eggs in Purgatory.” Does anyone know the real Italian name?

this is actually a Moroccan recipe at it’s core, called Shakshuka. my eldest daughter recently opened a new restaurant in Tel Aviv, called Rico’s Shakshuka-Bar. the whole menu is based on this type of dish, with different additions to it.

Rating: Unrated 03/27/2010

Really great! I made mine less spicy. You can do this with a regular Italian style sauce, as well.

Rating: Unrated 03/17/2009

Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.

Rating: Unrated 03/16/2009

we cook something similar like that in Mexico; nothing new after all.

This sounds just wonderful, I’m going to try it out tonight! So quick

My motherin-law (Ukranian) used to make this canned tomato

Rating: Unrated 04/16/2008

Can I use fresh tomatoes, and if so how many?? SORRY I’m new at this!!

Rating: Unrated 04/15/2008

I have been poaching eggs in leftover spaghetti sauce for about 50 years. Served over toast points it makes a great lunch.

Rating: Unrated 02/10/2008

My family loved this, even my PICKY (can never decide what he likes to eat) son and he had two servings, whichto us means that it was great and it is a keeper as a meal.

All Reviews for Eggs in Spicy Tomato Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eggs in Spicy Tomato Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest