Recipes

Poached Eggs in Tomato Sauce

These eggs bathed in tomato sauce are not just plain old eggs anymore. Serve together with crusty bread. So yum!

Prep Time 10mins
Cook Time 25mins
Difficulty Easy
Serves 2 serves (2 eggs each)
Poached Eggs in Tomato Sauce

Ingredients

  • 1/2 onion
  • 1 chicken stock cube
  • OR 1 vegetable stock cube
  • 4 eggs
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 700g Italian passata
  • 2 tbsp fresh parsley
  • 125g feta (optional)
  • salt (optional)
  • pepper (optional)

Method

  • Prep Ingredients: Finely chop onion, garlic cloves and fresh parsley
  • Place chicken or vegetable stock cube in ½ cup of hot water and allow to dissolve.
  • Place olive oil, onion and garlic in a deep pan. Cook on medium heat for 1-2 minutes or until onion and garlic begin to brown.
  • Add stock to the pan and stir thoroughly.
  • Add tomato passata and bring to a boil. Allow the sauce to reduce over moderate to high heat for 5-6 minutes.
  • Once the sauce begins to thicken, create four small wells in the tomato sauce. Crack an egg into each well and allow to cook with the lid on.
  • Cook eggs to desired consistency then top with parsley, salt and pepper.
  • Serve with crumbled feta over the top.

You can add more vegetables to the sauce to make this a more complete meal!

Dairy-free adaptable/ Lactose-free: Use a lactose-free cheese or a dairy-free cheese to serve.