Eggs Poached in Tomato Heaven

Prep Time
Cook Time
Ready In

"This is my new favorite dinner, quick to make, and good! I use a brand of stewed tomatoes prepared with celery, onion and bell pepper. If you can't find that variety, or make your own, I would advise using Fire-Roasted tomatoes."

Original recipe yields 1 serving


  • Serving Size: 1 (798.5 g)
  • Calories 548.6
  • Total Fat - 33.2 g
  • Saturated Fat - 15.1 g
  • Cholesterol - 476.2 mg
  • Sodium - 1127.8 mg
  • Total Carbohydrate - 34.2 g
  • Dietary Fiber - 9 g
  • Sugars - 21.4 g
  • Protein - 31.7 g
  • Calcium - 542.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 115.8 mg
  • Thiamin - 0.3 mg

Step 1

Saute the green pepper over medium-low heat until softened.

Step 2

Add onion and continue to cook until transluscent. (I salt as I go, using Kosher Salt)

Step 3

Add tomatoes and bring to a low boil.

Step 4

Break eggs into sauce, cover and cook for 2-4 minutes, checking every minutes or so. (Eggs will continue to cook after removing from pan.)

Step 5

Top with queso fresco and enjoy.

Tips & Variations

  • Small saute pan with lid



4 ounces of onion = 1 cup, I only used 1/2 cup, green capsicum/bell pepper 2 ounces = 1/3 cup and I used fresh ripe cherry tomatoes quartered and a little stock but when doing again I will either use tinned tomatoes or juice some of the fresh tomatoes to create a juice. Once the eggs were in I covered the pan and cooked for 3 minutes but the egg white were not quite done so left covered for 2 minutes but the yolks had become hard so for me 4 minutes would have been perfect and I think the yolks would have been runny as I like them. Thank you puppitypup, made for Alphabet Tag Game at FF&F.

review by:
(5 Aug 2019)