Description
A simple and flavorful Italian-inspired dish featuring eggs gently poached in a rich, garlicky tomato sauce. Perfect for breakfast, brunch, or a light dinner served with crusty bread.
Ingredients
Tomato Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Eggs and Garnish
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Heat the oil and sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant.
- Make the tomato sauce: Stir in crushed tomatoes, dried oregano, salt, and black pepper. Let the sauce simmer gently for 8 to 10 minutes until slightly thickened.
- Add the eggs: Use a spoon to create four small wells in the tomato sauce. Carefully crack one egg into each well.
- Cook eggs to desired doneness: Cover the skillet and cook for 5 to 7 minutes, or until the egg whites are set and the yolks reach your desired level of doneness.
- Finish and serve: Sprinkle grated Parmesan and fresh basil or parsley on top. Serve immediately with toasted crusty bread for dipping.
Notes
- Add spinach or kale for extra greens.
- Top with burrata cheese for a richer variation.
- Best enjoyed fresh and warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
