This tomato poached eggs recipe is quick and easy and makes for a fancy alternative to a traditional fried egg. Whether you choose to have your yolks runny or cooked through is up to you. For this recipe, I use tomato purée. However, an easy and delicious alternative is to use your favorite marinara sauce, which will have greater depth of flavor.
If you love poached eggs but have always found the process too intimidating, this tomato poached eggs recipe is for you!
Ingredients
- 4 eggs
- 1 cup tomato purée
- 1 cup water
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1 bay leaf
- Pinch onion powder
- Pinch garlic powder
Preparation
- Combine the tomato purée with the water, olive oil, salt, and bay leaf in a small non-stick pan and bring to a simmer over medium heat
- Let simmer for 5 minutes until the sauce is thin enough to poach the eggs but thick enough to be served as sauce with the eggs. If too thick, add a little water, if too thin, simmer for a few additional minutes
- Crack the eggs into the sauce taking care not to break the yokes
- Spoon the sauce over the eggs while cooking
- For a soft yolk, cook for 3-5 minutes until the whites become opaque. For a firmer center, cook for an additional 2-5 minutes
- Serve immediately and enjoy with bread to soak up the sauce
