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Poached Eggs in Tomato Sauce | asimplepantry.com

Poached Eggs in Tomato Sauce

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


For the Cilantro Pesto

  • 1 C Fresh Cilantro
  • C Walnuts
  • ½ C Queso Fresco
  • ⅓-1/2 C Olive Oil
  • 2 Cloves Garlic

For the Poached Eggs in Tomato Sauce

  • 1 Tbsp Canola Oil
  • 2 Cloves Garlic minced
  • 1 Jar Francesco Rinaldi No Salt Added Traditional Tomato Sauce
  • 2 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 Serrano Pepper sliced in half lengthwise
  • ¾ C Cilantro Pesto
  • 6 Eggs
  • ½ C Queso Fresco
  • Kosher Salt to taste
  • Pepper to taste
  • Cilantro for garnish


  • In a food processor, add the cilantro, walnuts, and queso fresco. Pulse until coarsely ground, then slowly start adding the olive oil while the processor's still running, until a thick paste forms. Set aside.
  • In a large cast iron over medium high heat, add the canola oil and minced garlic and saute until tender and fragrant, around one minute. Pour in the tomato sauce, then stir in the cumin and cayenne pepper.
  • Nestle the serrano pepper, sliced side down, into the tomato sauce, then distribute the cilantro pesto in globs throughout the sauce, using the tip of a spoon to swirl it around in the sauce.
  • Using a spoon, create a small hollow in the sauce, then crack a single egg into the hollow. Repeat with each egg. Sprinkle with salt, pepper, and queso fresco, then cover and let cook on medium for 5-8 minutes, or to your desired doneness. Serve with fresh cilantro for garnish and flour tortillas for dipping.