Eggs in Tomato Sauce

Eggs in Tomato Sauce

This cheap and warming meal has a few variations depending on where you are in the world! The dish is cooked (and can also be eaten) in just one pan, and is best described as a thick tomato sauce with poached eggs.

In the Middle East it is known as Shakshuka and adds spices such as paprika and chilli along with red pepper. In Italy it is called Calabrian Eggs and keeps it simple using just four ingredients.

Our recipe uses ingredients that are lockdown friendly: the fresh ingredients will keep for a while and the cost is low. Give it a try!

Serves 2


  • 1 tbsp oil (sunflower, vegetable or olive)
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 400g tin tomatoes (chopped or plum)
  • 4 eggs
  • Salt and pepper
  • Optional: 1/2 tbsp tomato puree, 1 teaspoon paprika, 1 tsp mild chilli powder, 1/2 red pepper finely chopped


  1. In a medium sized frying pan, heat the cooking oil over a medium heat, it shouldn’t get too hot.
  2. Add the chopped onion and fry for 5-10 minutes until softened, then add the garlic and fry gently for 1 minute.
  3. If using the optional ingredients, at this point add the red pepper, paprika and chilli powder and stir to combine.
  4. Add the tinned tomatoes to the pan, and stir to combine with the cooked ingredients. Using a spoon, gently break up any large pieces of tomato to get a chunky, even sauce. Add 1/2 tsp salt and a good grind of pepper.
  5. Allow the sauce to simmer gently for around 4 minutes so that it thickens slightly.
  6. Once again using your spoon, make four ‘wells’ in the sauce and crack in your eggs. If you have a lid for your pan, pop it on now and let the eggs cook for 3-4 minutes. You can cook for longer if you prefer a set yolk.
  7. Remove the lid and either take the pan to the table, or divide the eggs and sauce between bowls. Serve with bread to mop up the sauce.
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