Bobby’s Go-To Breakfast Is Easier Than You Think: Eggs Poached in Tomato Sauce

Starting my day off with a healthy, nutritious breakfast sets the tone for the rest of the day, and gets me ready to be productive. When I’m in the mood for more than your standard scrambled eggs, this recipe is my go-to. It’s simple, easy, and delicious! I’ll let Zach (our resident chef and wellness guru) share his recipe with all of you.

We’ve all heard breakfast is the most important meal of the day. You want something delicious, but who wants to wake up extra early just to make a fancy breakfast? Not me. This dish is basically an Italian version of shakshuka (one of my favorite meals). The best part about this recipe is how easy it is to make. The first time you make it you can double (or triple) the tomato sauce and save some for next time to make it even easier.

Ingredients

  • 12 oz can of crushed tomatoes

  • 15 oz can of tomato sauce

  • 1 tbsp chopped basil

  • 1 tsp chopped oregano

  • 1 tsp chopped sage

  • 1/2 tsp red pepper flakes

  • salt & pepper to taste

  • 1/2 cup cherry tomatoes

  • 4 eggs

  • Basil leaves for garnish

  • toast (optional)

Directions

  • Mix crushed tomatoes, tomato sauce, basil, oregano, sage, red pepper flakes, salt & pepper in a sauce pot. Simmer on low heat for 15-20 minutes. While that’s simmering preheat oven to 375 F.
  • Pour tomato sauce into a baking dish. Crack eggs into the sauce and place cherry tomatoes in the gaps between the eggs. Top with fresh basil leaves.
  • Bake at 375 F for 10-12 minutes, until whites are cooked, but yolks are still a little runny.
  • Spoon out and serve with toast. Garnish with salt, pepper, and basil leaves.
    • If you want to mix it up, you can serve the eggs with a variety of other option. I really love this served on top of a hash with potatoes, peppers, and onions. Or have it for lunch on top of gnocchi, orzo pasta, or some roasted squash.