South Shore and Cape Cod home delivery is here! Learn More
Img 0203.jpg

Poached Eggs in Tomato Sauce with Baby Spinach

March 29, 2013
by Shannon Hepburn


Eggs galore!  Here’s a fast and scrumptious way to use the abundance of eggs that happens in spring.  As you can see below I halved the recipe to just serve two.  This makes a speedy weeknight dinner.


Poached Eggs in Tomato Sauce with Baby Spinach  
Author: Shannon Hepburn
Serves: 4
Slightly adapted from Martha Stewart
  • 1 container roasted tomato sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 4 slices toasted country bread - any Red Hen variety will work
  • baby spinach - two handfuls per person
  1. In a skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes, until thick.
  2. Gently crack eggs into tomato mixture, cover, and let cook for 3-5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  3. While the eggs are resting quickly saute the baby spinach in a splash of olive oil until the leaves barely begin to wilt.
  4. Spoon some sauce and an egg on each piece of toast and season with salt and pepper. Serve the wilted spinach on the side.