Poached Eggs in Tomato Sauce

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Bet you never thought of poaching eggs in pasta sauce! A quick supper for nights when the tummy is empty and cupboard almost bare.

Tags: Intermediate, 20 Mins, Breakfast, Brunch and Breads, Rice & Grains, Steam, Vegetarian
Serves: 3
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 15  minutes
Total: 20  minutes

Additional Information


2 large eggs
1 jar (700 mL) PC Organics Pasta Sauce - Tomato & Basil
1/2 cup (125 mL) PC Lightly Buttered Flavour Sourdough Croutons
2 tbsp (25 mL) chopped fresh basil


  1. Pour pasta sauce into large shallow saucepan or a large frying pan. Stir in 1/2 cup (125 mL) water. Heat over medium heat until bubbling.
  2. One at a time, crack eggs open onto a saucer and drop gently into simmering pasta sauce, placing lip of saucer as close to surface of sauce as possible. Reduce heat to medium-low, cover pan and cook for 8 to 10 minutes or until egg whites are firm and yolks are cooked to desired doneness. 
  3. Spoon eggs and sauce into warmed bowls. Top with croutons and basil. Serve with salad and toast, if desired. Makes 3 adult servings or 6 child servings.

Chef's Tips

This makes a great brunch or supper.

Nutritional Information

Per adult serving
Calories 320 Cal
Fat 15 g
Sodium 1150 mg
Carbohydrate 28 g
Fibre 3 g
Protein 17 g
Halve numbers for nutritional information on child's half-size portion.