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!)! 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. Serve with crusty bread (optional)
We have chickens and are always looking for new recipes. We had an open can of tomatoes that needed to be used, so we gave this a try. And OMG! So glad we did! I don’t know if I had the temp wrong on the stove, but I only cooked the eggs 5 minutes and they were a little more done than we like. This recipe is a keeper!
Doubled the sauce for 8 eggs then made bruschetta toast for the teenage boys to soak it up. Loved it! Son #2 was so excited about having something for breakfast with parmesan cheese on it 🙂
OMG So Delicious and fast to make.
Gina, another recipe that you hit totally out of the ballpark. This is amazingly delicious and quick and easy to make. I think the only thing I did was over cook the egg because the yolk wasn’t a little runny, but other than that it was absolute heaven. My husband still won’t come down off his cloud .
And the bonus is that you don’t feel weighed down and bloated and heavy like you do after having pasta. I saw this on my Facebook last night and just had to make it. Needless to say this is going to be made once a week in this house from now on. Thank you so much again. Air hug.
Air hug back to you! Glad you enjoyed it!
Delicious! And scalable. There are only two of us, so I just downsized the ingredients. Served over toasted sourdough bread. It’s now on the rotation!
I’ve made something similar to this for years but baked it, and half the time the eggs come out not too raw or with the yolks completely overcooked with no liquid to them. This recipes solves the problem by cooking on the cooktop. Brilliant! Thanks for this recipe.
Looks like the perfect pandemic meal
Simple and Scrumptious!! Thank u!!
Could you please tell me where I can find the recipe for “Tommy’s Mother’s Salad”? Thank you!
So delicious. All but the pickiest eater in my family liked this (5 out of 6!). I thought the flavor was amazing. I cooked for the full 15 minutes because I do NOT like runny eggs, and they were perfect for me. Served with a multigrain bread and fresh fruit salad. Will be making again for sure!
I ad a craving for pizza and thought I’d try something healthier with similar flavors – This was great and really hit the spot, cut it down to make ~ one serving, cooked the eggs for only 8 minutes and they were still pretty cooked through so beware if you prefer runny eggs!
This was different and delicious!! I agree and would cook the eggs less time for a runnier yolk. Ate with some toast and it was great!
I made this with spaghetti squash and it was delicious!
Your cooking time for the eggs is wayyyyyyyyyyy too long if the yolks are supposed to look like they do in the video. 10 mins poaching an egg will never leave you with runny eggs.
This was so good. My husband thought it sounded weird but he loved it!
Made this recipe tonight and the whole family LOVED it! I did, however, cook the eggs about one minute too long…. not runny yolks. BUT, it was delicious all the same! Thank you!
I’m so glad I tried this recipe. It was quick and really delicious. I will certainly make this again. Another meatless meal my husband will eat without complaints!!
Delicious. Had over abundance of farm fresh eggs, so glad I tried this recipe. Will definitely make again
I listened to the reviews and still overcooked my eggs but they were so delicious it didn’t matter.
So thankful for your delicious tasting recipes!!!
It really helps to use the shopping list as I always have what’s needed for my meals.
Love this dish! It is so unexpectedly delicious!
Any suggestions on what to eat with this other than bread? Over quinoa?
Great recipe.
Tasty recipe.
I’m not sure how old is your website. I guess I started following when I was in high school, meaning 8 years ago. Every time I want a light, great recipe I return to your website and always find great recipes.
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This was delicious and easy to throw together. Thank you for sharing your wonderful recipes!
You’re welcome Heather!
Are you adjusting your Smart Points according to the ‘Freestyle WW program’ that started in December, 2017?
Yes I am working on it! 🙂
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Made this for dinner tonight and it was so delicious! Substituted diced tomatoes for the crushed tomatoes and it came out great.
I have made this dish about a handful of times and my family loves it especially with huge chunks of bread! Great recipe!