Tasty Poached Eggs in Tomato Sauce Casserole

Name: Tasty Poached Eggs in Tomato Sauce Casserole
Total time: 30 min
Yield: 6
Ingredients: eggs, 6; Tomato puree, 300 grams; white scamorza cheese, 130 grams; Rosemary sprigs, 2; Extra virgin olive oil, to taste; salt, to taste; Pepper, to taste

Total time: 30 mins.

Difficulty: Low

Serves: 6 people

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By Ilaria Canevara

Poached Eggs in Tomato Sauce are a delicious and inviting vegetarian main dish, typical of home cooking and perfect for any last-minute lunch or dinner, or even for a hearty breakfast dish.

All you need to do is accompany them with a few slices of fresh bread and there you have it, a mouth-watering meal that both adults and children will love. Quick and easy to make, the eggs are delicately arranged in a baking dish, coated with tomato sauce, seasoned with extra virgin olive oil, salt and pepper, enriched with diced scamorza and rosemary, then baked for a few minutes: the final result, creamy and inviting, will be mopped up.

What Are Poached Eggs in Tomato Sauce?

The dish of poached eggs in tomato sauce, known in Italy as "uova alla contadina," has deep roots in Mediterranean cuisine, where eggs and tomatoes have long been staple ingredients. Outside the United States, this dish is a traditional comfort food, particularly in Southern Italy, Spain, and North Africa. In these regions, the combination of poached eggs and simmered tomato sauce—often infused with herbs like basil, oregano, or garlic—was a simple yet nourishing meal enjoyed by peasants and farmers (hence the term "contadina," meaning peasant). The dish's simplicity reflects the resourcefulness of rural families who often used whatever they had on hand, making it a hearty, flavorful dish that could be easily adapted with local spices, greens, or cheeses.

In the United States, poached eggs in tomato sauce has gained popularity in recent decades, especially as part of the growing trend of Mediterranean-inspired diets and comfort food revival. American adaptations of this dish can be seen in the rise of "shakshuka," a North African and Middle Eastern egg and tomato-based dish that has become popular in brunch spots across the U.S. While shakshuka often includes ingredients like peppers and cumin, the American version of poached eggs in tomato sauce—while similar to its Mediterranean cousins—focuses on a more straightforward combination of eggs, tomatoes, and basic seasonings.

Poached Eggs in Tomato Sauce Vs. Shakshuka

Poached eggs in tomato sauce typically feature a simpler tomato base, often with basic seasonings like garlic, olive oil, and herbs such as basil or oregano. On the other hand, shakshuka is a more complex dish from the Middle East and North Africa, where the eggs are poached in a spiced tomato sauce that includes ingredients like cumin, paprika, chili, and sometimes peppers or onions.

Pro Tips for The Best Poached Eggs in Tomato Sauce

Allow the tomato sauce to simmer for 20-30 minutes to develop a rich and deep flavor. Don't rush this step!
Adjust the seasoning with salt, pepper, and herbs like basil or oregano to elevate the tomato sauce. A pinch of sugar can balance any acidity.
Crack the eggs into small bowls first, then gently slide them into the sauce. This helps prevent the eggs from breaking and ensures they cook evenly.
Poached eggs in tomato sauce is perfect when served with a slice of toasted crusty bread to soak up the sauce.
For runny yolks, poach the eggs for about 4-5 minutes. If you prefer firmer yolks, let them cook a little longer.

What is The Best Sauce for Poached Eggs?

The best sauce for poached eggs is typically a rich, flavorful tomato sauce that’s simmered with garlic, olive oil, and fresh herbs like basil or oregano. For a slightly richer touch, adding a bit of cream or a dollop of pesto can elevate the sauce. A classic hollandaise sauce is also a great choice, offering a velvety, buttery richness that pairs perfectly with the delicacy of poached eggs.

Can I Add Anything Else to This Casserole?

Poached Eggs in Tomato Sauce Casserole can be prepared in any season, making additions or changes each time: you can add mushrooms, cured meats or more savory cheeses. You can use mozzarella or provola, but also brie, tomino or feta instead of scamorza and add the aromatic herbs you prefer: thyme, oregano, mint and basil. In the summer you can replace the canned tomato puree with a sauce of fresh datterini tomatoes. If you love spicy flavors, instead, you can also add a pinch of fresh or dried chili pepper.

Can I Make It Ahead of Time?

Yes, you can make poached eggs in tomato sauce ahead of time. Prepare the sauce and cook the eggs, then store the mixture in an airtight container in the refrigerator for up to 1 day.

When ready to serve, gently reheat the sauce and eggs on low heat, adding a splash of water if needed to prevent it from thickening too much. Poaching the eggs fresh when serving is ideal, but the sauce can definitely be prepped in advance.

Does It Freeze Well?

Poached eggs in tomato sauce do not freeze well. The texture of the poached eggs can become rubbery once thawed, and the sauce may separate. It’s better to freeze the tomato sauce separately without the eggs, then poach fresh eggs when you're ready to serve.

How to Store Any Leftovers

To store leftover poached eggs in tomato sauce, let them cool completely, then transfer to an airtight container. Keep them in the refrigerator for up to 1-2 days. It’s best to consume leftovers quickly to maintain the texture of the poached eggs.