Italian · Breakfast
Poached Eggs in Tomato Sauce (No-Chop)
Poached eggs simmer in a smooth garlic-and-onion tomato sauce made without chopping. Canned crushed tomato is blended smooth, then simmered with pressed garlic and pulsed onion over medium heat. Two eggs poach directly in the sauce, finished with basil, parmesan and chili flakes, served with crusty bread.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
418Calories
18.8gProtein
22.6gFat
32.2gCarbs
12.8gSugar
5.2gFiber
1066mgSodium
372mgChol
6.3gSat Fat
815mgPotassium
238mgCalcium
3.8mgIron
1mcgVitamin B12
20mgVitamin C
vegetarian
low-calorie
high-fiber
no-chop
Instructions
1
Prep
Pulse the onion quarter in a food processor until finely minced, press the garlic through a garlic press, and blend the canned tomato smooth.
2
Sauté
Warm olive oil over medium heat, add garlic and onion, and cook 2–3 minutes, stirring, until translucent and fragrant.
3
Simmer
Add the blended tomato and chili flakes, season with salt, and simmer uncovered over medium heat 8 minutes until thickened.
4
Poach
Create two shallow wells in the sauce with a spoon, crack an egg into each, cover, and poach over low heat 5–6 minutes until whites are set and yolks still jiggle, then tear basil over top and scatter parmesan.
5
Plate
Spoon eggs and sauce into a shallow bowl and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 2 cup240g, about half of a 24 oz can canned crushed tomato
- 4 cloves4 cloves garlic, pressed through a garlic press
- 11 small onion (112g)
- 2 tbsp2 tbsp olive oil
- 1/4 tsp1/4 tsp chili flakes
- a small handful of basil leaves (5g)
- 2 tbsp14g grated parmesan
- salt, to taste
- 2 slice60g crusty bread, for serving
