Tomato Poached Eggs with Soft Potatoes

Tomato Poached Eggs with Soft Potatoes combines sweet tomatoes, tender potatoes and softly poached eggs in one pot.

Tomato Poached Eggs with Soft Potatoes brings together tender potatoes, sweet tomatoes, and softly poached eggs. This easy one-pot breakfast or dinner is perfect with a crusty baguette and Italian herbs.

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Additional Information

• Can I use regular onions instead of baby onions? Absolutely. Use about 1 small to medium onion, finely sliced. Baby onions have a slightly sweeter flavour, but regular onions work just as well.
• Can I use canned tomatoes? Yes. If fresh tomatoes aren’t particularly good, use about 2 x 14 oz cans of chopped tomatoes. Let the sauce simmer uncovered long enough to thicken before adding the eggs.
• What if my tomatoes aren’t very juicy? Add the full 3/4 cup water at the beginning and keep an eye on the pot. If the sauce becomes too thick before the potato is tender, add another small splash of water.
• Why does the potato need to be cut into small cubes? Small cubes cook much faster and more evenly. Large chunks can still be firm when the sauce is ready for the eggs, which is why keeping the cubes fairly small is important.
• Can I use tomato sauce instead of tomato paste? Yes. The original recipe gives the option of 1/2 packet tomato paste or 6 Tbsp tomato sauce. Tomato paste gives you a richer, thicker flavour, while tomato sauce makes the mixture a little lighter and saucier.
• Can I add other vegetables? Yes, but don’t overload the pot. Chopped bell pepper, spinach, mushrooms or zucchini can work well. Add vegetables according to how long they need to cook so the sauce doesn’t become watery.
• Can I add cheese? Definitely. A little grated Parmesan, mozzarella or crumbled feta over the eggs just before serving would be delicious.
• What if I don’t like runny eggs? Keep the lid on for another 2 to 3 minutes after the initial 8 to 10 minutes. The yolks will continue cooking from the residual heat, so check them rather than leaving them unattended for too long.
• Can I make the tomato and potato sauce ahead? Yes. The tomato and potato mixture can be made ahead and refrigerated. Reheat it gently until piping hot, make sure the sauce is thick, then add the fresh eggs and poach them just before serving.
• How long can the cooked dish be stored? For the best texture, eat the eggs immediately. If you have leftovers, refrigerate them in a covered container and use within 1 to 2 days. Reheat gently until piping hot, keeping in mind that the egg yolks will become firmer and not be soft.

Why You Will Love and Enjoy this Tomato Poached Eggs with Soft Potatoes

• It’s a one-pot meal: The vegetables, sauce and eggs all cook together, so there isn’t much washing up afterwards.
• The tomatoes do the heavy lifting: Slowly cooking the onions and tomatoes brings out their natural sweetness without needing butter or oil.
• That egg on top is the best part: You get a soft, freshly poached egg with every spoonful of thick tomato sauce and tender potato.
• Sweet and savoury: Slowly cooked tomatoes and onions bring plenty of natural sweetness to the sauce.
• Simple ingredients: Eggs, potatoes, tomatoes and a few seasonings are all you need.
• Made in one pot: Less mess, easy cooking and a very satisfying meal at the end.

Print

If you love eggs in a rich tomato sauce, Tomato Poached Eggs with Soft Potatoes deserves a spot in your regular dinner rotation. The potatoes make it hearty enough for a meal, while the softly poached eggs turn the whole pot into something special. Grab some baguette because you’ll want something to scoop up every last bit of that tomato sauce.

Tomato Poached Eggs with Soft Potatoes turns tomatoes, potatoes, onions and eggs into a satisfying one-pot meal with very little fuss. The slowly cooked tomato sauce becomes thick and sweet, the potatoes make it filling, and the softly poached eggs add the finishing touch. A piece of baguette takes care of the sauce left in the bowl, making this an easy meal worth putting on the table soon.

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