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Eggs Poached in Tomato Sauce

Rated as 4.67 out of 5 Stars

"This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice."
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1 h 25 m servings 354
Original recipe yields 4 servings


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  1. Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  2. Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper 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 skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts

Per Serving: 354 calories; 17.8 32.1 19.9 372 3003 Full nutrition

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A wonderful and flavorful way to have eggs. I make my own tomatoe sauce so i used that, other then that i followed the recipe.We had it over penne pasta, delicious. I have also had it for break...

Yum!! This is very good. The sauce recipe is a keeper all on its own. I served these over creamy polenta for breakfast and it was a hit. Thank you for the recipe.

Really good sauce recipe I used less tomato sauce than it called for it was really flavorful!