Spicy Tomato-Poached Eggs

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Spicy Tomato-Poached Eggs
  • Cook Time
  • Prep Time
  • 3Servings



  • 1 1/2 cups chopped fresh cilantro
  • 1/4 cup chopped flat-leaf parsley
  • 4 jalapenos, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons fresh lemon juice


  • 2 tablespoons EVOO
  • 1 red bell pepper, chopped
  • 3 jalapenos, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 28 ounce can whole peeled tomatoes, crushed
  • 6 eggs
  • Pita, for serving


For the sauce, in a food processor, puree all ingredients. Season with salt.

For the eggs, in a large skillet, heat the EVOO over medium-high. Add the bell pepper and jalapenos. Cook, stirring, until softened, about 3 minutes. Add the garlic and spices; cook, stirring, about 2 minutes. Add the tomatoes and their liquid. Cook, stirring occasionally, about 5 minutes. Season with salt and pepper.

Using the back of a spoon, make 6 evenly spaced indentations in the sauce. Crack 1 egg into each; season. Reduce the heat to medium-low. Cover and cook until the whites are just set, about 7 minutes. Serve with the pita and garlic-herb hot sauce.