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Tomato-Poached Eggs with Feta

Poaching eggs in a spicy tomato sauce is a quick way to infuse them with loads of flavor. This one-dish wonder would also make an easy and elegant brunch.

Serves 4
286 calories per serving


> 1 shallot
> 2 (4 oz) jars diced pimientos
> 1 tbsp minced garlic
> 1 (15 oz) can crushed tomatoes
> 1/4 tsp red pepper flakes
> 4 large eggs
> 1/2 loaf ciabatta bread
> 1 cup cilantro
> 1/4 cup crumbled feta


Peel and finely chop the shallot and drain the pimientos. In a large nonstick skillet, heat the oil on medium-high. Add shallot and garlic and cook 1-2 min., until golden, stirring.
Add the crushed tomatoes, pimientos, and red pepper flakes. Season with salt. Heat to a simmer. Reduce heat to medium-low.
Using a spoon, make 4 wells in the sauce. Crack one egg into each well. Cover the skillet and cook 6 min., until egg whites have set. Season eggs with salt and pepper. Remove from heat.
Meanwhile, slice the bread and chop the cilantro. Garnish eggs with cilantro and feta. Serve with bread.

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