Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce

This makes a great breakfast dish and the bread is perfect for sopping up the delicious sauce.




4 eggs

1 pound tomatoes

1 garlic clove

1 chile pepper (serrano, jalapeno, or other)

1/4 cup olive oil

1 cup water

4 slices baguette, buttered and toasted

cilantro or parsley for garnish



Roughly chop tomatoes, garlic and chile and whirl in blender or food processor with 1 cup water.

Heat the oil in a wide pan over medium-high heat. Pour the tomato sauce into the pan with oil. Stir the sauce until thickened. Make 4 little wells in the tomato sauce for each egg. Crack the eggs into the wells and cook until the eggs are cooked through.

Serve the eggs with the toasted bread and garnish with cilantro or parsley if desired.


vegetable plate

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