Easy Italian Eggs

To make delicious Italian eggs, what you do is to cook up a quick and flavorful tomato sauce and then gently poach the eggs in it. Serve it sprinkled with Parmesan cheese with some crusty bread on the side for a perfect brunch!

 

This is my favorite go-to breakfast (or lunch or brunch!) when I have company. The eggs are poached in a rich tomato sauce, and topped off with Parmesan cheese. All you need then is some crusty bread and everyone is happy.

Here’s A Video Showing How To Make Italian Eggs:

To start this recipe, you pour a whole can of tomatoes right into a pan and add a couple of seasonings. Let it all heat up and simmer together for a bit.

Then you use the back of a spoon to make some indents in the sauce. Crack eggs into the indents and then cover the whole pan. The heat from the tomato sauce and from the steam is going to gently cook the eggs.

Once the egg whites are set, take the pan off of the heat. Drizzle everything with a bit of olive oil and sprinkle it with Parmesan cheese. A little bit of fresh parsley or basil is nice to finish it off too.

This dish really is as simple as it is delicious. Relax and drink your coffee as it comes together easily on the stove.

Enjoy!

Christine :)

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Italian Eggs


  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Brunch
  • Method: Poaching
  • Cuisine: Italian

Description

To make delicious Italian eggs, what you do is to cook up a quick and flavorful tomato sauce and then gently poach the eggs in it. Serve it sprinkled with Parmesan cheese with some crusty bread on the side for a perfect brunch!


Ingredients

  • 1 (28 oz.) can of petite diced tomatoes
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/4 tsp. pepper
  • 1/8 tsp. red pepper flakes
  • 4 large eggs
  • 1 tsp. olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped, fresh parsley (or basil)

Instructions

  1. Pour the can of tomatoes with their juice into a large skillet.
  2. Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
  3. Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
  4. Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
  5. Increase the heat to medium-low and cover the skillet. Cook until the whites have solidified but the yolks are still runny, 7-10 minutes. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
  6. When the eggs are cooked to the desired doneness, drizzle each egg with some olive oil and sprinkle with Parmesan and parsley.

Video by Leigh Olson. Article, photos and recipe by Christine Pittman. This recipe was originally published in May, 2013 and was revised and republished in March, 2021.