Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

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Eggs Poached in Tomato Sauce with Garlic Cheese ToastsRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

Serves 4


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1 tablespoon extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 tablespoons tomato paste
1/3 cup dry red wine
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground Aleppo pepper or crushed red pepper
1 (14.5-ounce) can unsalted petite diced tomatoes
4 large eggs
4 (1-ounce) slices sourdough bread
1 garlic clove, halved
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat broiler to high.

2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and minced garlic to pan; sauté 4 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid almost evaporates. Add sugar, salt, peppers, and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Crack eggs, 1 at a time, on top of tomato mixture. Cover and cook 5 minutes or until whites are set and yolks are soft.

3. Place bread slices on a baking sheet; broil 1 1/2 minutes on each side or until toasted. Rub bread with halved garlic clove. Sprinkle 2 tablespoons cheese on each bread slice; broil 1 1/2 minutes or until cheese melts. Divide tomato mixture and eggs evenly among 4 shallow bowls. Serve with garlic toasts.

Created date

March 2015

Nutritional Information

Calories 286
Fat 11 g
Satfat 3.6 g
Monofat 5 g
Polyfat 1.6 g
Protein 15 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 195 mg
Iron 3 mg
Sodium 598 mg
Calcium 180 mg