Polish Eggs in Tomatoes Jajka W Pomidorkach
Dive into the heart of Polish comfort food with **Polish Eggs in Tomatoes (Jajka w Pomidorkach)**, a simple yet flavorful recipe that brings together velvety tomato sauce and perfectly cooked eggs. This dish starts with ripe tomatoes, sautéed onions, and garlic, simmered with sweet paprika for a richly spiced base. Cracking eggs directly into the sauce and gently poaching them under a steaming lid creates a comforting meal bursting with vibrant flavors and silky textures. Finished with a sprinkle of fresh dill and served with crusty bread or boiled potatoes, this 30-minute recipe is perfect for breakfast, brunch, or even a light dinner. Packed with wholesome ingredients and rooted in traditional Polish cuisine, this dish is as nourishing as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces ripe tomatoes
- 4 pieces eggs
- 2 tablespoons unsalted butter
- 1 small onion
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons sweet paprika
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
Instructions
Dice the tomatoes into small pieces and set aside. Finely chop the onion, mince the garlic, and roughly chop the fresh dill.
In a large skillet, heat olive oil and butter over medium heat until the butter melts.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and golden.
Stir in the minced garlic and sweet paprika, cooking for another 30 seconds until fragrant.
Add the diced tomatoes, salt, and black pepper. Simmer the mixture for 10-12 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
Using the back of a spoon, create four shallow wells in the tomato sauce. Crack one egg into each well.
Reduce the heat to low and cover the skillet with a lid. Cook for 5-7 minutes, or until the eggs are set to your preferred doneness (soft or fully cooked yolks).
Remove the skillet from heat, sprinkle the chopped dill over the eggs and, if desired, add extra salt and pepper to taste.
Serve immediately with crusty bread or boiled potatoes on the side.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 18.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1715 mg | 36% | |
*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.
