Eggs Poached In Italy

Eggs Poached In Italy

(3 servings)    Printable Version
  • 12 ounces canned tomatoes
  • 6 large eggs
  • 1 medium onion - thickly sliced
  • 3 Tablespoons olive oil
  • 2 Tablespoons Parmesan cheese
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried oregano
  • salt and pepper to taste
Heat olive oil in medium skillet over medium heat. Add onions and saute until tender. Add tomatoes, parsley, oregano, salt and pepper to taste. Cook until slightly thick and most of the liquid has evaporated (about 15 minutes). Sprinkle with Parmesan cheese. Break each egg - one at a time - in small bowl (so the yolk won't break) and gently transferto the top of the sauce. Cover and simmer until eggs (including the yolk) are set (about 15 to 20 minutes).

You poach the eggs right in the sauce! Serve with Italian bread for the full experience.

Mr Breakfast would like to thank MamaMia for this recipe.

Comments About This Recipe
What do you think of Eggs Poached In Italy?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.

From Aitamen
Rating (out of 5):  

Quite enjoyable, and thanks to the comment from "glutenfreeyum" noting shorter cooking times for single servings. This makes a great weekend breakfast. Also, recipe number 1337 made me laugh :)

Comment submitted: 4/27/2011 (#12562)

From Optimum
Rating (out of 5):  

I loved the hint of Parsley and Oregano.

Comment submitted: 5/18/2009 (#8130)

From glutenfreeyum
Rating (out of 5):  

YUM!!! This is my new favorite breakfast. Because I was cooking for one (one egg), it didn't take me as long to make as the recipe suggests--I simmered the sauce for about 5 minutes, and my egg poached in 5 minutes too. An EGG-cellent recipe!!

Comment submitted: 8/2/2007 (#3301)

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