Eggs Pizzaiola

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These sauce Eggs Pizzaiola are poached in tomato sauce, like an Italian Shakshuka, my favorite way to enjoy eggs for brunch, lunch or dinner!

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!
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!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

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!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

Eggs Pizzaiola

5 from 17 votes
2
Cals:266
Protein:19
Carbs:13
Fat:15
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!
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Italian
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!
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 3 servings
Serving Size: 2 eggs plus sauce

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)

Last Step:

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Video

Nutrition

Serving: 2 eggs plus sauce, Calories: 266 kcal, Carbohydrates: 13 g, Protein: 19 g, Fat: 15 g, Saturated Fat: 5 g, Cholesterol: 380 mg, Sodium: 804 mg, Fiber: 3 g, Sugar: 6 g

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124 comments on “Eggs Pizzaiola”

  1. 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!

  2. 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.

  3. Avatar photo
    Edye Wagstaff

    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!

  4. Avatar photo
    Jessica Spurrell

    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!!

  5. Delicious. Had over abundance of farm fresh eggs, so glad I tried this recipe. Will definitely make again

  6. Avatar photo
    Melanie Thiel

    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.

  7. 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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  10. Avatar photo
    Andrea Hellgren

    Are you adjusting your Smart Points according to the ‘Freestyle WW program’ that started in December, 2017?

  11. Pingback: Eggs Pizzaiola | Plenty Sweet Life

  12. Made this for dinner tonight and it was so delicious! Substituted diced tomatoes for the crushed tomatoes and it came out great.

  13. I have made this dish about a handful of times and my family loves it especially with huge chunks of bread! Great recipe!