Poached Eggs in Tomato Sauce, On Toast {make this now}

by White on Rice Couple on October 21, 2013

Poached Eggs in Tomato Sauce on Toast from WhiteOnRiceCouple.com

I’ve started to use this phrase {make this now} more often on the blog rather than just in conversation. We’ve all experienced this “omg, this is amazing….” type of revelation for particular dishes. When the sensations hit just right on the tongue or when that “wow” moment hits the palette, I can’t help it but to tell everyone to make this now. Thus, the method to my madness when I say {make this now} because when I’m blown away at at how simple and delicious and recipe can be, I can’t help it but scream it out loud. Previously, I said the same thing about this thai iced tea recipe and so many of you really did {made this now}. This makes me so proud.

Simple poached eggs by simmering in bubbly-hot tomato sauce, then smeared over a grilled piece of bread is life changing. I’ve been hitting myself in the head over since I made this because I can’t believe this dish snuck under my hungry-radar all these years.

Poached Eggs in Tomato Sauce on Toast from WhiteOnRiceCouple.com

Where have you been all my life, dear poached eggs in tomato sauce… on toast? You are so freaking good.

How much more perfect can this simple concept be? The rich tomato sauce, nurturing the egg-poached-heaven is a match made in food-perfection. Add the third factor, crispy grilled bread, and all of a sudden, this trilogy now becomes a great breakfast or brunch. Oh what the heck, make it for dinner. Add a salad on the side and you’ll be whimpering like I did and ask, “why haven’t I made this before?!”

The best part about this madness is that you can add so many other ingredients to it to hearty-it-up. I’ve seen versions with kale, chickpeas, and ground chicken. Do what ever you want to it because for now, it’s all yours to play with.

Poached Eggs in Tomato Sauce on Toast from WhiteOnRiceCouple.com

For me, the most important (and hardest) part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for to long too check email, and what you will have a is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and what you will have are egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.

Alas, I’m already hungry again as I write this post. I’ll have to make it again soon and maybe next time, I’ll just dive my toast (crusty end first) into the tomato sauce and kill the poached egg in one quick swoop. Yum. Yum. YUM.

enjoy!

dianePoached Eggs in Tomato Sauce on Toast from WhiteOnRiceCouple.com

Poached Eggs Recipe in Tomato Sauce on Toast

Yield: 4 servings

Total Time: 30 min

The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and you'll get egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.

You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken.

Ingredients:

  • two - 14 oz. cans of crushed tomatoes or your favorite tomato sauce
  • 4 large eggs
  • 3 Tablespoons butter
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sugar
  • 1/4 cup chopped parsley
  • additional salt and pepper to taste
  • grilled bread or toast

Directions:

  1. Heat large saucepan on medium heat. Melt butter, then cook onions and garlic till soft.
  2. Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
  3. Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.
  4. Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
  5. Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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{ 17 comments… read them below or add one }

1 Bev @ Bev Cooks October 21, 2013 at 7:04 am

Death just became me. Thrice.

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2 Ericka @nibblesnfeasts October 21, 2013 at 7:40 am

I love, love, love huevos ahogados (drowned eggs)! The perfect weekend breakfast.

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3 Angie | Big Bear's Wife October 21, 2013 at 9:00 am

I’ve been seeing this dish everywhere! i think it’s a sign that I need to make this asap!

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4 ThisBakerGirlBlogs October 21, 2013 at 10:56 am

Oh my YUM! The eggs look absolute perfection.

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5 Mary@SiftingFocus October 21, 2013 at 9:24 pm

I have been dying to try this recipe forever. Your version sounds perfect. I’ve bookmarked it to my recipe. Can’t wait to make it.

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6 cheyenne October 21, 2013 at 9:56 pm

yummm, this looks delicious!
xo, cheyenne

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7 Angie October 22, 2013 at 5:16 pm

This looks like a wonderful, savory breakfast dish. We’re raising a few chickens and I’m looking forward to make dish with some of the fresh eggs they leave for me. Angie http://www.whiteriverkitchen.com

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8 Ari October 23, 2013 at 10:06 am

Dollar per person for a delicious breakfast. Is it just me or does food taste better when you know it was borderline free?

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9 Emily October 23, 2013 at 1:43 pm

I need to have some grownups over so I can make this. If only my kids loved tomato sauce as much as I do… *sigh*

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10 Shawn October 23, 2013 at 3:31 pm

If you’re feeling decadent try melting some goat cheese or feta over the tomato sauce. Awesome!

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11 Gayla October 25, 2013 at 6:54 am

It’s called shakshuka (shack-SHOO-ka)in Israel. It is a staple for breakfast.

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12 lilly October 28, 2013 at 9:33 am

FYI, this dish is called “shaksouka”. http://en.wikipedia.org/wiki/Shakshouka.

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13 Missy October 29, 2013 at 9:51 am

I love this concept and it’s become one of my go to dishes. This weekend, a put a twist on this, using leftover eggplant bhartha indian takeout and poached my eggs in that. Mind-blowingly tasty.

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14 Maureen November 3, 2013 at 8:39 am

The “make this now” made sense to me! I had leftover marinara and one egg in the fridge and hadn’t eaten breakfast yet. Perfect.

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15 The Kitchen Imp November 6, 2013 at 2:18 pm

Mmmmmm. Shakshuka. Truly one of the easiest, most satisfying dinners I know of. Mine is much like yours, but with harissa, rather than Worcestershire sauce.

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16 Colleen @ What's Baking in the Barbershop?! November 7, 2013 at 5:28 pm

I made this for dinner tonight, and my husband and I looooved it! Thank you for a fantastic recipe!

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17 grace December 20, 2013 at 2:34 am

Emm this recipe is very nice and had it for dinner instead of breakfast! Yum!

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