These sauce Eggs Pizzaiola are poached in tomato sauce, like an Italian Shakshuka, my favorite way to enjoy eggs for brunch, lunch or dinner!
Eggs Pizzaiola
When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you’ll think you’re having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
This recipe was slightly adapted from The Staten Italy Cookbook; Nothin’ But The Best Italian-American Classic from Our Block To Yours. As a New Yorker myself, I’m pretty picky about Italian food. These eggs were out-of-this-world GOOD! The book has a funny story with every recipes and flipping through it will make your tummy growl!
I didn’t sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)! Â Such a great, simple, inexpensive meal that’s ready in about 25 minutes!
More Egg Recipes You’ll Love:
Eggs Pizzaiola
Ingredients
- 1 1/2 tsp olive oil
- 4 cloves garlic, chopped
- 1/4 tsp kosher salt
- 1/4 tsp crushed red pepper
- fresh black pepper, to taste
- 1 tbsp chopped fresh parsley
- 1/4 cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes, I used Tutorrosso
- 4 basil leaves, torn
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
Instructions
- In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
- Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
- Reduce heat, add the basil and simmer 5 minutes.
- Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
- Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
- Finish with the remainder of the cheese and drizzle with olive oil. Â Serve with crusty bread (optional)
My grandma made this recipe a lot for lunch when I was growing up in the 60’s. I always thought she made ravioli in the pan. Brings me back to so many nice memories of my Grandma.
I am so glad!!
Delicious! Thanks for something new to put into rotation.Â