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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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. 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!

  2. 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 🙂

  3. 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.

  4. 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!

  5. 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. 

  6. 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!

  7. 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!