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Gallery Poached Eggs with Chunky Tomato Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil One 6-ounce onion, peeled and finely chopped (about 1 cup) 4 cloves garlic, peeled and minced 2 tablespoons fresh oregano, coarsely chopped One 28-ounce can peeled Italian plum tomatoes Salt and freshly ground pepper, to taste 1 tablespoon white vinegar 8 large eggs

Cook’s Notes Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

Gallery Poached Eggs with Chunky Tomato Sauce

Recipe Summary Servings: 4

Poached Eggs with Chunky Tomato Sauce

Poached Eggs with Chunky Tomato Sauce

Poached Eggs with Chunky Tomato Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil One 6-ounce onion, peeled and finely chopped (about 1 cup) 4 cloves garlic, peeled and minced 2 tablespoons fresh oregano, coarsely chopped One 28-ounce can peeled Italian plum tomatoes Salt and freshly ground pepper, to taste 1 tablespoon white vinegar 8 large eggs

Directions

Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.

Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.

Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.

Cook’s Notes Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

Cook’s Notes

Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.

Reviews (4)

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

Reviews (4)

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

Add Rating & Review

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

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

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

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

    Martha Stewart Member     Rating: Unrated       02/29/2008   Delicious! I remember my Mom making this for my Dad. A great Friday Lenten meal! A  

Martha Stewart Member     Rating: Unrated       01/26/2008   I tried this tonight and it was fabulous! However, it wasn't as quick as I thought it would be. I was thining you could make your own chunky tomato sauce and freeze it. When ready to use it for this recipe, just warm it up. Or, if you're in a REAL hurry, possibly use a nice tomato sauce in a jar at the grocery store. Absolutely yummy though!!  

Martha Stewart Member     Rating: Unrated       01/24/2008   I forgot to add that you can cook the eggs right in the salsa mixture and skip step number 3.  

Martha Stewart Member     Rating: Unrated       01/24/2008   To make this into juevos rancheros substitue the tomatoes w/salsa and serve over a baked tortilla. Serve w/cheese, rice or beans. Delicious!

    Martha Stewart Member

    Rating: Unrated 02/29/2008

Delicious! I remember my Mom making this for my Dad. A great Friday Lenten meal! A

Rating: Unrated

Rating: Unrated 01/26/2008

I tried this tonight and it was fabulous! However, it wasn’t as quick as I thought it would be. I was thining you could make your own chunky tomato sauce and freeze it. When ready to use it for this recipe, just warm it up. Or, if you’re in a REAL hurry, possibly use a nice tomato sauce in a jar at the grocery store. Absolutely yummy though!!

Rating: Unrated 01/24/2008

I forgot to add that you can cook the eggs right in the salsa mixture and skip step number 3.

To make this into juevos rancheros substitue the tomatoes w/salsa and serve over a baked tortilla. Serve w/cheese, rice or beans. Delicious!

All Reviews for Poached Eggs with Chunky Tomato Sauce

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

All Reviews for Poached Eggs with Chunky Tomato Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest