Poached Eggs in Tomato Sauce

Cook the eggs and heat the sausage in flavorful tomato sauce for quick-to-the-table skillet recipe. For extra zip, substitute Italian, Mexican, or Cajun stewed tomatoes.

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  • 1 14 1/2 ounce can stewed tomatoes
  • 1 8 ounce can tomato sauce
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/8 teaspoon pepper
  • 1 cup frozen peas
  • 4 eggs
  • 4 ounces fully cooked smoked sausage links, halved lengthwise and sliced, or fully cooked ham, cut into matchstick-size strips
  • 4 corn muffins, halved or sliced
Cut up any large pieces of tomato. In a 10-inch skillet combine stewed tomatoes, tomato sauce, garlic, bay leaf, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Discard bay leaf.
Stir in peas. Break 1 egg into a small dish and carefully slide into the simmering tomato mixture. Repeat with remaining eggs, allowing each egg an equal amount of space. Arrange sausage slices or ham strips around eggs.
Cover; simmer over low heat about 5 minutes or until eggs reach desired doneness. Serve eggs and sauce over muffin halves or slices. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 374, Fat, total (g) 19, chol. (mg) 316, carb. (g) 36, pro. (g) 16, sodium (mg) 1176, Percent Daily Values are based on a 2,000 calorie diet
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