Eggs poached in tomato sauce

By the GetYourMacros team · 31 August 2026

A spicy, protein-packed one-pan dish inspired by traditional Italian 'eggs in purgatory'.

• Time 15 min
• Course Main course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, eggs

Ingredients (1 serving)

• 160 g Eggs
• 250 g Tomato passata
• 50 g Onion
• 10 ml Extra virgin olive oil
• Chili flakes to taste
• 35 g Wholegrain bread

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Finely chop the onion and sauté it in a non-stick pan with the olive oil over medium heat for 3-4 minutes.
2. Pour in the tomato passata, add the chili flakes and a pinch of salt, then simmer for 5-6 minutes to thicken.
3. Create three small wells in the sauce using a spoon and carefully crack an egg into each space.
4. Cover the pan with a lid and cook for 3-5 minutes, until the whites are set but the yolks remain runny.
5. While the eggs cook, toast the wholegrain bread until golden and crisp.
6. Remove the pan from the heat and serve the eggs immediately with the toasted bread on the side.

Tips

• For a creamier yolk, keep the lid on and check the consistency after 3 minutes.
• Add a handful of fresh basil at the end for an extra touch of Mediterranean flavour.

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