Poached Eggs in Smokey Garlic Tomatoes


This tomato and egg dish is a favorite weeknight dinner and weekend brunch in my household. It is easy, filling, and between the tomatoes, garlic, feta, smoked paprika, and cumin has a great balance of flavor. It’s also packed with vitamins (C, K, A, B, E, D) protein, potassium, fiber, folate, calcium… the list goes on. I highly recommend for any time you’re craving a dish that is both healthy and satisfying.


  • 2 – 3 tbsp. olive oil
  • 1 small or medium onion
  • 4 – 5 cloves of garlic
  • 1 large jalapeño
  • 1 large russet potato *
  • 2 tsp. cumin
  • 3 tsp. smoked paprika**
  • One 28 oz. can of crushed tomatoes
  • 1 cup of feta cheese crumbles
  • 5 – 6 eggs
  • Chopped parsley for garnish

Preheat the oven to 425 degrees. Heat the olive oil in a deep-sided 12-inch skillet (we love to use cast iron for this) over medium-high. Meanwhile, finely chop the onion and add it to the pan. While the onion starts to cook, chop the garlic and jalapeño, add to the pan, and stir. Peel and chop the potato and stir into the aromatics.

Let the potato cook for a few minutes until brown on one side before stirring. Continue to brown the potato for a few minutes longer before adding the cumin and paprika. Stir the mixture and allow it to cook one minute. Then add the tomatoes and simmer for 15 minutes to reduce and allow flavors to develop. Be sure to scrape any brown bits from the bottom of the pan upon adding the tomatoes.

After reducing the sauce gently incorporate the feta cheese. Then, create 5 or 6 divots in the sauce in which to crack the eggs. Carefully crack the eggs into the prepared divots and place the whole pan in the oven. Cook for 10 minutes. After 10 minutes the eggs might appear to be undercooked, but really should be cooked through with soft or partially runny yolks (I always second guess whether or not they are done, but that’s just because I am not used to seeing them cooked this way). Sprinkle with parsley and serve.

5 – 6 people

* Some versions of this dish call for one 14.5 oz. can of garbanzo beans (drained) in place of the potato. I like both versions but my partner prefers potatoes, so that’s what we tend to use.

** You can also use mild or sweet paprika, but the smoky stuff gives the dish a wonderful flavor


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