Poached Eggs in Tomato Sauce


  • 1/2 x onion, finely chopped
  • 1 x chicken stock cube, OR vegetable stock cube
  • 4 x eggs
  • 14g garlic, 2 cloves finely chopped
  • 45ml olive oil, 3 tbsp
  • 700g Italian passata, 1 bottle
  • 10g chopped parsley, 2 tbsp
  • salt and pepper to taste - optional
  • 125g feta, crumbled - optional


  • Place chicken or vegetable stock cube in ½ cup of hot water and allow to dissolve.
  • Place olive oil, onion and garlic in a deep pan. Cook on medium heat for 1-2 minutes or until onion and garlic begin to brown.
  • Add stock to the pan and stir thoroughly.
  • Add tomato passata and bring to a boil. Allow the sauce to reduce over moderate to high heat for 5-6 minutes.
  • Once the sauce begins to thicken, create four small wells in the tomato sauce. Crack an egg into each well and allow to cook with the lid on.
  • Cook eggs to desired consistency then top with parsley, salt and pepper.
  • Serve with crumbled feta over the top.

You can add more vegetables to the sauce to make this a more complete meal!

Dairy-free adaptable/ Lactose-free: Use a lactose-free cheese or a dairy-free cheese to serve.