Eggs in tomato sauce
2 minutes
1 hours 0 minutes
Serves: 2 adults and 2 kids
  • My Go-to Tomato Sauce:
  • 2 tins of chopped tomatoes
  • 6 cloves garlic, finely chopped
  • 6 tablespoons of extra virgin olive oil
  • Large pinch (a scant teaspoon) of salt
  • 6 eggs - I tend to use 2 per adult and 1 per child.
  • To serve:
  • Suggestions: drizzle of extra virgin, coriander, parsley, basil, fresh chilli, yoghurt, parmesan, crispy chorizo, bacon, pinch of paprika and/or ground cumin... or wilt some spinach into the sauce before serving - the list is endless!

Chop your garlic pretty fine and heat in warm oil over a heavy bottom frying pan until the garlic is sizzling gently but not colouring. Before it browns, add the tommies. Salt generously, and simmer for about an hour or more, covered. If you want to reduce it quicker, cook with the lid off, but be prepared to add a splash of water if it gets too 'jammy' or starts sticking. When your sauce is done, crack your eggs into it and cover until they're cooked.


Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.