Published: Jan 6, 2016 · Modified: Dec 5, 2023 by foodyschmoody ·

Tuscan Poached Eggs

Tuscan Poached Eggs - An egg dish fit for breakfast, lunch or dinner; inspired by the simple yet hearty flavors of Tuscany.

It is as simple as heating up a hearty tomato sauce and cooking the eggs right in the sauce. And then serve over a hearty toast with mozzarella cheese!

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Tomato braised egg on wheat toast sitting on a white place. Red wine in a glass behind place.

Tuscan food is known for being hearty, while the flavors tend to stay pure.

I also, like to keep my meals simple yet flavorful.

When preparing this recipe be sure to choose a sauce that is big in flavors.

I typically make my own pasta sauce when making pasta but for a dish like these Italian Poached Eggs, I like to use a jarred sauce.

Try my Tuscan Chicken recipe if you are in to these flavors!

Overhead view of a poached egg over toast.

Want to try a Middle Eastern version instead of Italian? Try this version of Eggplant Shakshuka!

So here's the deal with this recipe for Tuscan Poached Eggs:

Here's why you'll love Tuscan Poached Eggs:

Ready in under 30 minutes
Can be served any time of day (breakfast, lunch, dinner, brunch)
Versatile - You can switch in whatever veggies you enjoy, or omit them all together
Flavorful

How to make it

I started off by placing my sauce in a large skillet (I'm happy to report the sauce is flavorful enough that you don't need to doctor it up by adding onions or garlic) over medium heat.

Then I tossed in some spinach just to add some veggie power into dinner. You don't have to but us Italians do love our spinach!

Once the spinach was wilted and the sauce came up to just a bubble, I knocked the heat down to low and cracked some eggs in there. Actually, I cracked each egg into a bowl first and slid them onto the sauce. A stray shell would definitely have ruined my mood. I popped a lid on the pan and let the eggs cook, just for a few minutes.

A pan with tomato sauce in it and spinach on top.

A close up of the raw eggs that have been cracked over the tomato sauce in a fry pan.

Actually, let me backtrack a tiny bit. While the sauce was heating up and the spinach wilting, I grilled a few pieces of bread, drizzled simply with olive oil. I used a hearty multigrain panini style bread. The rustic look of it was perfect for this meal.

Okay, back to the eggs. I love a runny egg. I prefer my poached eggs to ooze yolk. The rest of my family, not so much. I let mine firm up a bit more than my liking (about 11 min) to please my picky husband, but for a nice runny yolk, I'd say 8 minutes on low would be perfect. Just make sure those whites are firm.

Plating the eggs

To plate the meal, I placed a slice of toast on the dish and topped that with a slice of mozzarella.

I spooned some of the sauce onto the toast and carefully transferred the egg on top.

And then, I proceeded to eat this delicious creation as though I hadn't eaten in 3 months.

This is the kind of meal that you can whip up on a moment's notice when a friend is stopping over at lunchtime and she will be super impressed with you. No need to disclose to how easy it is, take all the credit!

A fork cutting into an egg, on top of toast with tomato sauce.

This Tuscan Poached Eggs recipe was adapted from a recipe for Tomato Soup with Poached Eggs.

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