Eggs in Smoky Hot Tomato Sauce

On Sunday morning after a late night, I lay in bed for ages thinking about what I wanted to eat for breakfast. I was starving and therefore fantasised about an elaborate, protracted feast. As it were, there was not that much in the house other than eggs and bread. And a tin of tomatoes.

There are definitely many different versions of eggs in tomato sauce around, some involving meat, or peppers, but this is what I made with the ingredients available. I had a breakfasting companion in Nancy, who’d had the same late night as I did, and gave these eggs a positive review.

Served 2


2 eggs (or more if you wish)

1 tin good chopped tomatoes

2 teaspoons sweet smoked paprika

1 clove garlic, crushed with salt

1 teaspoon, hot chilli flakes

1 tablespoon, chopped parsley (optional)

3 tablespoons, olive oil


For serving:

good bread to dip, and rocket

How I made it:

Heat up olive oil with the paprika, garlic and chilli flakes until the garlic is aromatic in small frying pan – around 30 seconds of light sizzling. Add tin of tomatoes. Cook for 10 minutes on a medium heat. Season well with salt – 2 good pinches, and taste for seasoning. When satisfied, very gently break eggs into the sauce. Cook for a minute or so on a gentle heat on the hob, then place under the grill for a couple of minutes to finish the eggs – remove before the yolk is hard. Finish with parsley, and a light dusting of smoked paprika.

Eaten with:

Good bread to dip in and clean the pan, and rocket, to freshen it up.


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