Monday, September 1, 2014

Eggs Poached in Tomato Basil Sauce

Happy Labour Day to all our friends!

This morning we'll be enjoying a farm fresh recipe that includes Roma Tomatoes and Basil from the garden and eggs from the hen house.    Put on a pot of coffee and read your paper while this fragrant and healthy sauce simmers.  

This recipe serves 2 - 4 and can easily be doubled.

  • 2 tablespoons olive or avocado oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red chili flakes  (adjust heat according to your preference)
  • 4 roma tomatoes, finely diced
  • 4 large basil leaves, finely sliced
  • 3 tablespoons minced chives
  • 2 tablespoons grated parmesan cheese
  • 4 eggs
  • salt and pepper to taste
  • toasted baguette slices
  1. Preheat oven to 400 F.  
  2. Heat the avocado/olive oil in a medium saucepan and stir in garlic and red chili flakes. Stir for one minute and add the tomatoes. 
  3.  Bring to a simmer and cook down for ten minutes.  Add basil and chives.   Spoon into individual baking dishes that are arranged on a cookie sheet.  Round work best for one egg and oval works best for two eggs.  Sprinkle with parmesan cheese
  4. Break eggs into a custard cup and gently pour over the sauce.
  5. Bake in oven just until whites are set.  
  6. Remove from oven and arrange toasted baguette slices around the baking dish.


  1. This sounds delicious; I'll have to give this a try.

  2. Sounds and looks delicious Lovella! The perfect holiday Monday breaky :).

  3. We have plenty of our own eggs, and I have been looking for ways to use them. This looks so good, thanks for sharing!

  4. Just discovered your blog, I am very new to cooking but I love my local Mennonite's community bakery and will love trying your recipes!! Thank you for posting them :)

  5. Very good way to use some of those tomatoes I have so many of right now!

  6. I didn't know Canada celebrated Labor Day? I learn something every day! I love breakfast especially if someone else cooks it for me! LOL! But since I live alone I doubt if that will be happening but meanwhile I have this delicious recipe to look forward to. Thank you and happy "belated" Labor Day to you!