Pizzaiola-style poached eggs
Looking for a delicious and unique breakfast idea? Try our Pizzaiola-Style Poached Eggs! This savory dish combines the rich flavors of garlic, dried oregano, and tomato sauce with perfectly poached eggs, topped with melty Parmesan cheese. Easy to make and packed with Italian-inspired goodness, it's the perfect way to start your day off right!
- 06 Mar 2025
- Cook time 12 min
- Prep time 10 min
- 2 Servings
- 11 Ingredients
Pizzaiola-style poached eggs is a delicious and flavorful Italian-inspired dish that beautifully melds the savory essence of poached eggs with the rich, aromatic flavors of tomato sauce, onions, and red pepper. Topped with grated parmesan cheese, this recipe is perfect for a hearty breakfast, brunch, or even a light dinner.
Ingredients:
Instructions:
- Finely chop the onion and red bell pepper.
- Mince the garlic if you haven't already.
- Set out all the spices and seasonings for easy access.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and red pepper to the skillet. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the dried oregano, a dash of salt, a dash of black pepper, and the crushed red pepper flakes.
- Pour the tomato sauce into the skillet, stirring to combine with the sautéed vegetables and seasonings.
- Reduce the heat to medium-low and let the sauce simmer for about 5-10 minutes, allowing the flavors to meld together.
- Create small wells in the tomato sauce using a spoon.
- Carefully crack one egg into each well.
- Cover the skillet with a lid and let the eggs poach in the simmering sauce until the egg whites are fully cooked and the yolks reach your desired level of doneness, roughly 5-8 minutes. For runny yolks, aim for the shorter end of this time range.
- Once the eggs are poached to your liking, sprinkle the grated parmesan cheese evenly over the top of the dish.
- Cover the skillet again and let it sit for another minute so the cheese can melt slightly.
- Carefully scoop out each poached egg with some of the sauce and vegetables onto plates.
- Optionally, garnish with additional parmesan cheese, fresh herbs, or a sprinkle of crushed red pepper flakes for extra heat.
- Serve hot with crusty bread, over polenta, or alongside a fresh green salad.
Tips:
- For a smoother and more uniform texture, finely chop the onions and red pepper.
- If you prefer a spicier dish, feel free to add a bit more red pepper flakes according to your heat preference.
- Use high-quality tomato sauce for the best flavor outcome, and consider homemade sauce if time permits.
- When poaching the eggs, gently crack them into a small bowl first before sliding them into the sauce to avoid breaking the yolks.
- Sprinkle fresh basil or parsley on top of the dish before serving for an added burst of freshness and color.
Once you've tasted these Pizzaiola-style poached eggs, you'll love the comforting and satisfying combination of flavors. Not only is this dish easy to prepare, but it also brings a touch of Italian cuisine right to your table. Serve it with some crusty bread to soak up the delicious sauce and enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.50g | 12% |
| Sugar 11g | 11% |
| Fat | |
| Fat 20g | 23% |
| Saturated 8g | 26% |
| Cholesterol 480mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 400mg | 73% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 2.36mg | 15% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 1.21ug | 50% |
| Vitamin C 44mg | 47% |
| Vitamin E 4.62mg | 31% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 4.25mg | 39% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 910mg | 27% |
| Selenium, Se 40ug | 69% |
| Sodium, Na 1320mg | 88% |
| Zinc, Zn 2.23mg | 20% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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