Poached Egg in Tomato Sauce

  • Difficulty: Ultra Basic
  • 20 minutes
  • 2 servings

A pouched egg is great on its own, but truly amazing when combined with other ingredients like deli meats or different sauces. A classic combo is poached eggs and Hollandaise sauce. But don’t get stuck in a routine! Be adventurous today! Try the eggs with a nice flavorful tomato sauce. They play really well together!

Ingredients Needed for Poached Egg in Tomato Sauce

1 red onion
3 garlic cloves, sliced
salt
1 tablespoon vegetable oil
2 teaspoons of tomato sauce
9 ounces of canned tomatoes
pepper
½ tablespoon sugar
2 eggs
¼ cup mozzarella, shredded

How to Cook Poached Egg in Tomato Sauce

  1. Preheat the oven to 360°F/180°C.
  2. Chop the onion. Sprinkle the sliced garlic with salt and crush it with a knife.
  3. Heat the oil in a skillet and add the onion and garlic. Cook, stirring occasionally, until softened. Season with chili flakes and add the canned tomatoes. Bring to a boil and season with salt, pepper, and sugar. Cook until the liquid evaporates and the mixture reduces by half.
  4. Pour the tomato sauce into 2 separate ramekins. Use a spoon to make room in the middle for the eggs. Crack the eggs in the middle of the ramekins. Top it with shredded mozzarella.
  5. Place the ramekins in the oven for the next 10 minutes.

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