Description
A comforting Italian dish featuring poached eggs nestled in a rich, garlicky tomato sauce with herbs and a touch of spice. Perfect for a quick and satisfying meal any time of day.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (400 g) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for about 1 minute until fragrant.
- Stir in red pepper flakes and crushed tomatoes.
- Add salt, black pepper, oregano, and basil, then simmer for 8–10 minutes until slightly thickened.
- Create small wells in the sauce and crack an egg into each well.
- Cover and cook for 5–7 minutes until egg whites are set and yolks reach desired doneness.
- Remove from heat and sprinkle with parsley and Parmesan if using.
- Serve immediately with crusty bread.
Notes
- Add onions or bell peppers for extra flavor.
- Include chickpeas or white beans for a heartier dish.
- Adjust spice level by reducing or increasing chili flakes.
- Prepare sauce ahead but cook eggs fresh for best texture.
- Store leftovers for up to 2 days, though eggs may firm up when reheated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 190 mg
