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Middle Eastern

Tomato Poached Eggs on Toast

Eggs poach in a small skillet of spiced tomato until the whites set and the yolks stay soft. Toast catches the sauce.

Prep
10 min
Cook
12 min
Total
22 min
Servings
2
Difficulty
Easy
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Eggs poached in spiced tomato sauce on toast

Photo: ultrakml (CC BY). Source

Why you’ll love it

  • Two eggs and a can of tomato feed two people.
  • The sauce is the poaching liquid.
  • Cumin makes it different from a plain shakshuka crowd.
  • Toast is the utensil.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oil in a skillet. Cook the garlic and cumin 30 seconds.

  2. 2

    Add the tomatoes and salt. Simmer 5 minutes, until slightly thick.

  3. 3

    Make four wells and crack in the eggs. Cover and cook 4 to 5 minutes, until the whites set and the yolks are still soft.

  4. 4

    Spoon onto toast.

  5. 5

    Top with cilantro.

Pro tips

  • If the yolks firm up, you waited too long. Pull them while they still jiggle.
  • A lid cooks the tops without flipping.
  • This is a smaller, quicker pot than a pepper-heavy shakshuka.

Easy substitutions

Cumin
Paprika
Cilantro
Parsley
Crushed tomatoes
Marinara

Storage and reheating

Storage

Best immediately. Sauce keeps 3 days.

Reheating

Rewarm the sauce and poach new eggs.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
22 g
Carbs
42 g
Fat
18 g
Fiber
5 g

Budget friendly · Stovetop · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients