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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Eggs Poached in Crushed Tomatoes


2 cups crushed tomatoes
1 tablespoon onion juice
Onion salt to taste
Ground black pepper to taste
8 eggs
8 slices of toasted bread
2 tablespoons thinly sliced scallions for garnish (optional)


  • Lightly butter 8 slices ot toast; set aside.
  • Take two cups of crushed tomatoes; season with onion juice, onion salt, and ground black pepper.
  • In a large skillet, heat crushed tomatoes and when just beginning to boil, lower the temperature; slip in gently eight eggs, the shells of which have been so carefully broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked.
  • Meanwhile, heat large serving dish or individual plates and toast the bread. 
  • Lift the whites carefully with a fork as they cook, until they are firm, then prick them and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. 
  • With the slotted spatula, lift the eggs and arrange them on prepared toast. Top with one tablespoon of tomato sauce arround the edges of the toast and garnish with a sliced scallions, if the flavor is agreeable.
  • Serve immediately.
Makes 8 servings.

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Helpful Tips
When a number of eggs are to be used, always break each by itself into a saucer, so that any stale egg may not spoil the whole.

If the white or yolk of an egg—is left over, it may be kept for a day or two if covered and put in a refrigerator, the yolk thoroughly beaten, the white unbeaten.

With very cold eggs, it is sometimes difficult to beat the whites as stiff as desirable. Albumen is quite susceptible to temperature, and this difficulty may be overcome by keeping the eggs for hour or two at room temperature.

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