A Breakfast Favorite

Poached Eggs in Spicy Tomato Sauce on Toast is a recipe I absolutely adore. It all started one weekend morning when I craved something hearty but quick for brunch. I had some leftover tomato sauce in the fridge, and the idea of poaching eggs in it sparked instantly. The combination of the creamy, runny yolks with the spicy, rich tomato sauce on crispy toast was simply magical. Poached Eggs in Spicy Tomato Sauce on Toast became an instant hit, and I’ve been making it ever since. The flavors are bold, and it’s the perfect balance of savory, spicy, and comforting.

Versatility at Its Best

What I love most about this dish is how versatile it can be. While Poached Eggs in Spicy Tomato Sauce on Toast is already a complete meal on its own, you can easily add other ingredients like chickpeas or wilted spinach to bulk it up. Sometimes, I sprinkle a little feta or goat cheese on top for a tangy finish. And if you’re in the mood for some extra heat, just a dash of hot sauce or red pepper flakes takes it to the next level. It’s so easy to customize, and that’s why it’s one of my go-to recipes for a satisfying breakfast or brunch.

Mastering the Poached Egg

The key to nailing this recipe is getting the eggs poached perfectly in the sauce. It’s all about timing—cook them just long enough to have a set white but a runny yolk. I like to cover the pan for a few minutes while they cook, keeping an eye on them to ensure the yolks stay soft and creamy. If you prefer firmer yolks, simply let them poach a little longer. The rich sauce infuses the eggs with a smoky, slightly spicy flavor, making each bite incredibly flavorful.

Poached Eggs in Spicy Tomato Sauce on Toast_ raw

Serving Suggestions

Once everything is ready, I love serving the eggs and sauce on top of thick, crusty toast. The toast soaks up all the flavors from the sauce while staying crispy on the edges. You can also serve it with a side of roasted vegetables or a light salad if you want to round out the meal. Whether for a lazy weekend brunch or a quick weeknight dinner, Poached Eggs in Spicy Tomato Sauce on Toast always hits the spot!

Chef’s Notes- Poached Eggs in Spicy Tomato Sauce on Toast

Perfect Poaching Timing: Keep an eye on the eggs while poaching. For runny yolks, aim for 5-6 minutes. For firmer yolks, extend the cooking time by 2-3 minutes.
Customize the Spice Level: If you love heat, add red pepper flakes, chili powder, or a dash of hot sauce to the tomato sauce. For a milder version, reduce or omit the smoked paprika and cumin.
Make it Heartier: Add extra protein by incorporating chickpeas, ground chicken, or even wilted spinach to the sauce before poaching the eggs.
Use Fresh Ingredients: Fresh tomatoes can be used instead of canned. Just dice them and simmer for longer until they break down and thicken.
Toast Tips: For perfectly crisp toast, grill the bread with a drizzle of olive oil for extra flavor. Gluten-free bread works just as well if needed.
Timing Your Sides: If you’re serving a salad or roasted veggies alongside, prep them while the sauce simmers to have everything ready at the same time.
Adjust the Sauce Consistency: If the tomato sauce becomes too thick, add a splash of water or vegetable broth to loosen it without compromising flavor.

Poached Eggs in Spicy Tomato Sauce on Toast

0.0 from 0 votes

Course: Breakfast, Main CourseCuisine: Mediterranean, Middle EasternDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

208

kcal

Total time

minutes

Dive into the delightful world of Poached Eggs in Spicy Tomato Sauce on Toast! This dish is a symphony of flavors, combining perfectly poached eggs with a rich, spicy tomato sauce, all served on crispy toast. It’s a versatile recipe that can be customized with your favorite ingredients like kale, chickpeas, or ground chicken. Perfect for breakfast, brunch, or a light dinner, this dish is sure to impress. Get ready to master the art of poaching eggs and enjoy a meal that’s both comforting and exciting!

Ingredients

Tomato Sauce Base
28 oz crushed tomatoes or your preferred tomato sauce
1 small onion, finely chopped
3 cloves garlic, minced
3 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp granulated sugar
Eggs and Garnish
6 large eggs
1/4 cup fresh parsley, chopped
Additional salt and pepper to taste
Serving
Grilled bread or toast (use gluten-free bread if needed)
Alternative Ingredients:
Crushed tomatoes: Tomato puree or diced tomatoes
Butter: Olive oil or margarine for dairy-free
Worcestershire sauce: Soy sauce or tamari for gluten-free
Fresh parsley: Fresh cilantro or basil

Directions

Heat a large nonstick pan over medium heat. Melt the butter and sauté the finely chopped onion and minced garlic until they become soft and fragrant (about 5 minutes).
Add the crushed tomatoes (or tomato sauce), Worcestershire sauce, ground cumin, smoked paprika, salt, and sugar to the pan. Stir well to combine all ingredients thoroughly.
Bring the mixture to a gentle boil before reducing the heat to low. Stir in the chopped parsley and let the sauce simmer for about 10 minutes, stirring occasionally to prevent sticking.
Carefully crack the eggs into the simmering tomato sauce. Cover the pan with a lid and poach the eggs for about 5-8 minutes until the egg whites are set but the yolks remain runny. For firmer yolks, cook a bit longer. Spoon the poached eggs and tomato sauce over slices of grilled bread or toast. Alternatively, serve the eggs and sauce in a bowl with toast on the side for dipping. Season with additional salt and pepper to taste.