Eggs Al Pomodoro Recipe

Name: Eggs Al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water, for poaching; salt, to taste; pepper, to taste; 1 tablespoon vinegar; 2 -3 eggs, depending on how hungry you are that morning; 1/2 cup tomato sauce (I like the bolognese from Trader Joe's); olive oil; 1 hot Italian sausage; 1 rosemary sprig; shaved parmesan cheese, for garnish

Servings: persons

1
Bring a pot of water to a boil.
2
Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water).
3
Gently crack an egg into the bath and lower the heat.
4
Add another and repeat until they're all in the pot.
5
Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing).
6
Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step.
7
For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it.
8
For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: water, for poaching, salt, to taste, pepper, to taste, 1 tablespoon vinegar, and more.

Yes, Eggs Al Pomodoro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs Al Pomodoro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions