Tomato Poached Eggs

Tomato Poached Eggs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


One-skillet dishes, like this one offer the bonus of quick cleanup. Tomato Poached Eggs is a recipe inspired by the traditional Middle Eastern dish shakshuka. This dish is great for breakfast, lunch or dinner.

  • 2 Large Shallots (Finely Chop)
  • 1 Cup Sliced Pimientos
  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves (Minced)
  • 2 Cups Crushed Tomatoes
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Paprika
  • 4 Large Eggs
  • Ciabatta Bread Loaf
  • 1/4 Cup Crumbled Feta (Optional)
  • 1 Tablespoon Chopped Parsley
  1. In large skillet heat olive oil over a medium-high heat. Add shallots and garlic. Cook 2 minutes until golden. Add crushed tomatoes, pimientos, red pepper flakes, kosher salt, cumin, and paprika. Heat to a simmer and then reduce heat to medium-low.
  2. Using a spoon make 4 wells in the sauce. Crack one egg into each well. Cover the skillet and cook 6 minutes, until egg whites have set. Remove from heat. Garnish with parsley and feta. Serve with ciabatta bread.
  3. Serves 4
  4. Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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