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Poached Eggs in Stewed Tomatoes

Rated as 2.83 out of 5 Stars

"I found this meatless dish in a recipe book I purchased along with a bag of Walla Walla sweet onions at a farm stand. When I ask my husband if he has any suggestions for dinner he often comes up with this."
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45 m servings
Original recipe yields 8 servings


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  1. In a large skillet, saute the onion, carrot, celery, green pepper and garlic in oil until tender. Stir in the tomatoes, honey, chili powder, salt, pepper and bay leaf. Simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
  2. With a spoon, make eight indentations in the tomato mixture. Break eggs into indentations. Cover and cook over low heat for 10 minutes or until whites are completely set and yolks begin to thicken. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute.


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I made this because I'm living a low carb lifestyle and it sounded like a nice change from my usual omelets. I enjoyed the fact that there were a lot of veggies involved in this, but I just coul...

I should have followed my instincts and not used the honey. This was way too sweet which didn't blend well with the vegetables and the eggs.

Delicious, healthy meal for breakfast or dinner! Very similar to a dish my friend from Libya used to make and eat with pita . Her version omitted the cheese, honey, carrots and celery and added ...

I really liked this while my other half said it was good stew but did not think the eggs matched the stew. I halfed the reciepie and it was enough for 4 small eggs or 3 extra large.