Eggs Al Pomodoro
Transform your breakfast or brunch routine with the bold, rustic flavors of Eggs Al Pomodoro—a hearty Italian-inspired dish that combines perfectly poached eggs nestled in a fragrant tomato-basil sauce. Made with pantry staples like canned whole peeled tomatoes, garlic, and olive oil, this recipe is elevated with a hint of crushed red pepper for subtle heat and a finish of fresh basil for brightness. The eggs are cooked directly in the rich, simmering sauce, creating a silky texture that pairs beautifully with slices of crusty bread for dipping. Ready in just 40 minutes, this dish is a comforting, wholesome meal that’s perfect for a cozy weekend morning or a quick weeknight dinner. For added indulgence, sprinkle with Parmesan cheese before serving!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 small Yellow onion, finely chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 28-ounce can Canned whole peeled tomatoes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Fresh basil leaves, torn
- 4 large Eggs
- 4 slices Crusty bread or toast, for serving
- 0.25 cups Grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion, and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the crushed red pepper flakes and cook for 1 minute until fragrant.
Pour the canned whole peeled tomatoes into the skillet. Use a wooden spoon to break the tomatoes into smaller pieces.
Season with salt and black pepper, then stir well and let the sauce simmer over low heat for 15 minutes, stirring occasionally.
Add the torn basil leaves and stir to combine.
Using the back of a spoon, create 4 small wells in the tomato sauce. Crack one egg into each well.
Cover the skillet with a lid and let the eggs cook until the whites are set, but the yolks remain runny, about 6-8 minutes. For firmer yolks, cook for an additional 1-2 minutes.
Carefully spoon the eggs and tomato sauce into shallow bowls.
Garnish with additional basil leaves and grated Parmesan cheese, if desired.
Serve immediately with slices of crusty bread or toast for dipping.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 15.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 366 mg | 28% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
