Poached Eggs in Tomato Sauce

Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty bread is key for mopping up the sauce and the runny yolks.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4
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Ingredients

2 tablespoons extra-virgin olive oil

1 small onion, chopped

3 cloves garlic, finely chopped

4 thyme sprigs, plus more for garnish (optional)

1/4 cup white wine

One 32-ounce can whole peeled tomatoes in juice

1/2 cup pitted Kalamata olives, halved

8 large eggs

Kosher salt and freshly ground black pepper

Crusty bread, for serving

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
  2. Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
  3. Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.