Filed Under: Breakfast, eggs, Martha Stewart, Slow Cooker

Eggs Poached in Tomato Sauce

Eggs Poached in Tomato Sauce wouldn't compare to any other comfort breakfast. This flavourful portion alongside a hot cup of coffee is all you'll need.

October 16th, 2017

From Martha Stewart’s Slow Cooker , by Martha Stewart

The Italians call Eggs Poached in Tomato Sauce “eggs in purgatory.” It bears a strong resem­blance to shakshuka. The Israeli breakfast of eggs cooked in spicy tomato sauce.  Follow this recipe and enjoy your own version of this flavourful breakfast.
  • 2 pounds ripe plum tomatoes, cored, blanched, peeled, and seeded
  • 4 garlic cloves, smashed and peeled
  • ¼ cup extra-virgin olive oil
  • 4 basil sprigs
  • Coarse salt and freshly ground pepper
  • Pinch sugar
  • ½ cup boiling water
  • 4 large eggs
  • Fresh herbs, such as oregano or basil, for garnish
  1. Preheat a 5-to 6-quart slow cooker.

  2. Add tomatoes, garlic, oil, basil, 1 teaspoon salt, ¼ teaspoon pepper, and sugar to the slow cooker, stirring to combine. Add the boiling water. Cover and cook on high for 1 hour.

  3. Reduce heat to low and cook 4 hours more. (For a thicker sauce, continue cooking on low 2 additional hours, or until desired thickness is reached.)

  4. Use a spoon to create 4 shallow wells in tomato sauce. Gently crack 1 egg into each well, and cook until set, 8 to 10 minutes. Season with salt and pepper. Serve topped with herbs.

Eggs Poached in Tomato Sauce
Stephen Kent Johnson

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