Tomato Broth Eggs

"A fast simple and easy dish for breakfast, lunch or dinner."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
30mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Heat oil in skillet, add garlic, cook 3 to 4 minutes then discard the garlic
  • Add remaining ingredients except eggs.
  • Slowly bring to a boil then simmer uncovered 7 minutes, stirring occasionally
  • Break eggs into a cup and gently slide into the sauce.
  • Cover and simmer 5 to 6 minutes or until eggs are set.

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Reviews

  1. Tomato and egg. Rich in vitamins and lip smacking good taste! Wish I'd thought of cooking the eggs in the broth a long while ago - it's absolutely brilliant. I served the eggs on some English muffins and spooned some of the broth over them as well. Then tucked in. Definately on my menu again.
     
  2. I loved this recipe. I wanted to have an egg dish that was different and this was definitely different and delicious! It was very easy and quick to make, too I also used ROTEL tomatoes. INSTANT huevos rancherous!( MMMM! Now! I know how to do it!
     
  3. Tebo another easy tasty recipe - thanks for posting. I used Italian stewed tomatoes (1/2 tin for 2 eggs) added 1 tsp hot sauce, seved on toast Ecellent brunch = poached eggs with zap!
     
  4. This was oddly good! I think that I may have added the eggs wrong, for the final appearance of the dish looked really bad. But, instead of throwing it away, I tried it first! When cooking, I omitted the olive oil, using nonstick cooking spray. The tomatoes I used was a 14.5 ounce can, and it worked fine. Thanks!
     
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RECIPE SUBMITTED BY

I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
 
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