These eggs poached in tomato sauce are my favorite way to enjoy eggs for dinner – and brunch or lunch! Serve them with a crusty whole grain baguette to soak up all the sauce.
Eggs Pizzaiola
These poached eggs in a perfectly seasoned tomato sauce topped with freshly grated Parmigiano-Reggiano and Pecorino Romano cheese are so good that they almost taste like ravioli! Eggs pizzaiola is a simple, inexpensive meal that’s ready in about 25 minutes. More of my favorite easy Italian recipes are these
Slow Cooker Italian Beef Hoagies, Instant Pot Chicken Cacciatore, and Instant Pot Spaghetti and Meatballs.
What is pizzaiola?
Pizzaiola is a popular Italian dish originating in Naples. There are many versions of pizzaiola, which means “pizza style,” and it is often made with steak or chicken, which simmers in a flavorful tomato sauce.
Eggs Pizzaiola Recipe
This eggs pizzaiola recipe was slightly adapted from the cookbook Staten Italy: Nothin’ but the Best Italian-American Classics from Our Block to Yours. The book has a funny story with every recipe, and flipping through it will make your stomach growl. As a New Yorker myself, I’m pretty picky about Italian food, but these eggs were out-of-this-world GOOD!
I didn’t sway too much from the original recipe. I did cut back on the olive oil, and rather than finishing it in the oven, I made the whole dish on the stove. The book suggests not wearing white when making these eggs (ha!), which is probably a good idea.
What is pizzaiola sauce made of?
Eggs pizzaiola sauce consists of very common Italian ingredients.
- Liquid: Crushed tomatoes (my favorite brand is Tuttorosso) and chicken or vegetable broth are the base of this sauce.
- Eggs: You will need six large eggs.
- Herbs: Fresh parsley and basil
- Cheese: Grated Parmigiano Reggiano and Pecorino Romano
- Seasonings: Salt, crushed red pepper, black pepper, garlic
What to Serve with Eggs Pizzaiola
Eggs pizzaiola is a delicious low-carb dinner that I recommend eating with a piece of crusty bread to get every last drop of the tasty tomato sauce. You could also serve it over orzo or polenta. An arugula salad, broccoli rabe, or sauteed spinach would all be good side dishes.
More Egg Recipes You’ll Love:
- Arugula Salad with Crispy Prosciutto, Parmesan, and Fried Eggs
- Asparagus and Poached Eggs over Pasta
- Harissa Eggs in Purgatory
- Baked Eggs with Wilted Baby Spinach
- Swiss Chard Frittata
Eggs Pizzaiola
Ingredients
- 1 ½ tsp olive oil
- 4 cloves garlic, chopped
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- fresh black pepper, to taste
- 1 tbsp chopped fresh parsley
- ¼ cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes, I used Tuttorosso
- 4 basil leaves, torn
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
Instructions
- In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
- Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
- Reduce heat, add the basil and simmer 5 minutes.
- Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
- Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
- Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)
