Eggs Poached in Tomato and Fennel Sauce Eggs Poached in Tomato and Fennel Sauce

Food styling by Christopher St. Onge | Prop styling by Sasha Seymour Image by: Jeff Coulson

Also known as "eggs in purgatory," tomato-poached eggs make a delicious meal any time of day. Serve with crusty baguette slices and top with a little shredded Parmesan cheese, if you like.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large skillet, heat oil over medium heat; cook fennel and 1/2 cup water, stirring occasionally, until fennel is softened and water has evaporated, about 15 minutes. Add white parts of green onions; cook, stirring, until fragrant, about 1 minute.

Stir in tomato sauce, vinegar and sugar. Bring to boil; reduce heat to simmer. Using back of spoon, make 4 wells in sauce; gently break 1 egg into each. Sprinkle with salt and pepper. Simmer, partially covered, until egg whites are set yet yolks are still slightly runny, about 9 minutes. Sprinkle with green parts of green onions.

Tip from The Test Kitchen:
To avoid getting shells in your skillet, crack eggs into a bowl before adding them to the pan.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 247 mg
  • Sugars 9 g
  • Protein 9 g
  • Calories 201.0
  • Total fat 13 g
  • Potassium 775 mg
  • Cholesterol 193 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 14.0
  • Folate 28.0
  • Calcium 7.0
  • Vitamin A 24.0
  • Vitamin C 45.0
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Breakfast & Smoothies

Eggs Poached in Tomato and Fennel Sauce