Eggs on Fire

Servings: 6 Poached Eggs

Poaching eggs in tomato sauce instead of water offers flavor and looks to weeknight dinners or brunch.

Eggs on fire finished recipe on a plate


  • 1 tablespoon olive oil
  • 2 bulbs garlic, minced
  • ½ cup champagne, white wine, or chicken broth
  • 2 ½ cups (canned) diced tomatoes
  • 1 teaspoon oregano
  • 1 tablespoon basil
  • ½ teaspoon (or more) crushed red pepper flakes
  • 6 eggs
  • Grated Italian cheese
  • Chopped parsley


  1. Heat oil in a skillet coated with Teflon™ nonstick coatings.
  2. Lightly brown garlic on medium heat; add the ½ cup of champagne, white wine, or chicken broth and cook 2 minutes to reduce slightly.
  3. Add tomatoes, herbs, and pepper flakes.
  4. Lower heat; simmer and cook 15 minutes to blend flavors.
  5. Crack each egg into the sauce.
  6. Add cheese and parsley.
  7. Cover and simmer 6 minutes until whites turn opaque and the become yolks shiny orange.
  8. Score the sauce with a spatula and remove portions to individual serving plates.