Eggs poached in a tomato sauce

    1 hour 25 min

    Poach your eggs in this tomato sauce that's seasoned with herbs and a bit of red wine for a tasty vegetarian dish that can be eaten with pasta or with bread.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil, or to taste
    • 1/2 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 2L tomato passata
    • 4 tablespoons red wine, or more to taste
    • 1 tablespoon dried parsley
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper, or more to taste
    • 1 bay leaf, or more to taste
    • 1 pinch dried chilli flakes
    • 8 eggs

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Heat olive oil in a large pan over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
    2. Stir tomato passata, red wine, parsley, basil, oregano, salt, pepper, bay leaf and chilli flakes with the onion and garlic; bring to a simmer, reduce heat to low and cook until the sauce has thickened, about 45 minutes.
    3. Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the pan and simmer until sauce has thickened, about 30 minutes.

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