Tomato Poached Eggs: /Not Just for Breakfast/


Yes, it is possible to Eat. Eggs. Every. Morning. for breakfast. We’ve done it…for a while…BUT it does require some variety and creativity in preparation. That is where the inspiration for this series on all the eggseptional (Come on! I had to give it a go.) ways to prepare and enjoy eggs comes from.

We’re ever so grateful for the beautiful gems we find in the nesting boxes of our backyard coop everyday, don’t get me wrong.  Reaching in and pulling out the over-sized, light green and sun-kissed tan eggs is such a treat. Then breaking them open to find the deep golden colored yolks feels like striking gold, if gold was Omega 3 fats that is. [If you’re on the fence about getting some backyard chickens of your own, go for it. It’s so worth it in so many ways.] The trouble starts when lifting a forkful of veggie loaded scrambled eggs to my mouth. After the millionth (I eggsaggerate – I did it again!) time, it’s really difficult not to gag at least a little bit. I mentioned this in an earlier post on varying our morning egg routine called, {OBSESSION}: BREAKFAST SALAD.

So in our continued effort and imperfect progress toward keeping protein, healthy fats, and veg in the forefront of our diet, we offer up another simple way to enjoy both. Couldn’t be easier; anyone can do it; if I can do it, so can you;…and all those other convincing phrases apply here.

Start with a warm skillet of olive oil.  Those of you who like the spicy life, can sprinkle a pinch or two of red pepper flake in the olive oil as it warms. Add your favorite tomato sauce, about half to 3/4 of a quart jar works for me. We still have a couple of these jars we canned at the end of the season last year. Just be sure to READ THE INGREDIENTS of your jar. It should contain no added sugar, if it’s a good sauce that’s good for you too. Sprinkle the sauce with a little salt, pepper, and italian seasoning, if you like.

Now gently (you want to keep the whites together as much as possible) crack your eggs right into the pan. Our medium-sized skillet fits three to four eggs. There should be some left over sauce in the pan to do another batch if needed, but you can always add some of the sauce left in the jar. IMG_20160323_064432049-2

Do your best not to touch the eggs now for a good few minutes. You want to let the whites get mostly cooked before you touch them, so they don’t become tomato scrambled eggs. When the whites look set and the yolks start to firm, you can gently turn them over to cook on the other side. Cook them to your desired doneness for yolks. This is a good way to try a semi-runny yolk, if you don’t normally enjoy them. The strong flavor of the tomato sauce makes the yolks a background flavor. Voila! You have breakfast, fast and easy…OR a quick, simple dinner when you’re pinched for time.

If you’re looking for other creative ways to eat your eggs at breakfast or dinner, stay tuned. I have a couple more up my sleeve. You could also try the salad in the link above or this hard boiled version in, {New Year Breakfast} ~ Avocado Egg Bowl.

So how do you like your eggs? Any new takes we can add to our rotation? Do share in the comments below!

Tomato Poached Eggs


  • 1 jar of your favorite tomato sauce
  • Eggs
  • 2 T olive oil
  • salt and pepper to taste
  • red pepper flake, Italian seasoning (if desired)


  1. Heat olive oil in a medium-sized skillet.
  2. Add a pinch or two of red pepper flake to warm olive oil, if desired. Heat until fragrant.
  3. Add enough tomato sauce to fill the pan, about 8 – 10 oz.
  4. Sprinkle the sauce with salt, pepper, and Italian Seasoning (if desired), to taste.
  5. Gently crack up to four eggs in the skillet.
  6. Let them simmer, undisturbed, until the whites are set firm and the yolk is beginning to set.
  7. Turn the eggs, and let them cook to desired consistency for yolks.
  8. Enjoy!