Easy Dinner: Poached Eggs in Tomato Sauce

My sister shared this recipe with me, and I was a bit skeptical of eggs for dinner but it was delicious! It even passed the husband test. Its pretty easy to make, and may become a new go-to recipe for me. I hope you enjoy it too.

Poached Eggs in Tomato Sauce

1 can (14 ounces) diced, whole or crushed tomatoes (I prefer S&W brand)

1 tablespoon olive oil

1 clove garlic, minced

Pinch of crushed red pepper flakes

Coarse salt and freshly ground pepper

Glug of red wine (optional)

1- 2 bags or bunches of fresh spinach (I added in some chard too)

2 slices toasted country wheat bread or quinoa

4 large eggs 

Freshly grated Parmesan cheese, for serving

In a small skillet, heat olive oil over medium-high heat. 

Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. 

Reduce heat to a simmer and cook for 10 to 20 minutes.

Prepare quinoa during this time.

A few minutes before eggs are done, add a glug of red wine and let it simmer for a moment.


Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. 
While this is cooking, steam spinach.

Remove skillet with egg/tomato mixture in it  from heat, uncover, and let stand 2 to 3 minutes.


Transfer each egg to a piece of toast or mound of quinoa that has steamed spinach over it.

Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.