Eggs on Fire Recipe

Servings: 6 Poached Eggs

Get the skillet!

Poaching eggs in tomato sauce instead of water offers flavor and looks to weeknight dinners or brunch.




1 tablespoon olive oil

2 bulbs garlic, minced

½ cup champagne, white wine, or chicken broth

2 ½ cups (canned) diced tomatoes

1 teaspoon oregano

1 tablespoon basil

½ teaspoon (or more) crushed red pepper flakes

6 eggs

Grated Italian cheese

Chopped parsley


Eggs on Fire on breakfast plate.
[Click for larger image] 


Heat oil in a skillet coated with Teflon™ nonstick. Lightly brown garlic on medium heat; splash in champagne. Cook 2 minutes to reduce slightly. Add tomatoes; herbs, pepper flakes. Turn heat to simmer and cook 15 minutes to absorb flavors. Crack each egg into the sauce. Add cheese and parsley. Simmer covered 6 minutes until whites are opaque, yolks shiny orange. Score the sauce with a spatula and remove portions to individual serving plates.