Best 11 Hard Cooked Eggs In Tomato Onion Sauce Recipes

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Are you craving a delightful culinary experience that combines the simplicity of hard-cooked eggs with the vibrant flavors of tomato and onion sauce? This article will guide you through the art of preparing this classic dish, providing you with expert tips and tricks to achieve a perfect balance of flavors and textures. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide will ensure that you create a mouthwatering meal that will impress your family and friends.

Let's cook with our recipes!

EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

HARD-COOKED EGGS IN TOMATO-ONION SAUCE



Hard-Cooked Eggs in Tomato-Onion Sauce image

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.

Provided by Mark Bittman

Categories     dinner, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Steps:

  • Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
  • Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
  • When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
  • When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 6 grams, TransFat 0 grams

HARD-BOILED EGG CASSEROLE



Hard-Boiled Egg Casserole image

Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.

Provided by Mary Shawhan

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

8 hard-boiled eggs, peeled and halved
¼ cup butter
¼ cup all-purpose flour
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1 cup shredded Gruyere cheese
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
  • Arrange eggs, cut-side down, in the prepared baking dish.
  • Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
  • Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
  • Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g

BAKED EGGS IN TOMATO-PARMESAN SAUCE



Baked Eggs in Tomato-Parmesan Sauce image

Serve these baked eggs with crusty bread, or try them with Garlic Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Steps:

  • Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
  • In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
  • Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

HARD BOILED EGGS IN CURRIED TOMATO SAUCE



Hard Boiled Eggs in Curried Tomato Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons vegetable oil
1 large onion, thinly sliced
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon each ground cumin, cardamom, coriander and turmeric
2 cups finely chopped fresh plum tomatoes
1 cup chicken broth
6 hard boiled eggs, halved lengthwise
Salt and pepper
Toasted sliced almonds and chopped cilantro or parsley for garnish

Steps:

  • Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.

BAKED EGGS IN TOMATO CUPS



Baked Eggs in Tomato Cups image

From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.

Provided by drhousespcatcher

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

8 large tomatoes
1/3 cup fresh grated parmesan cheese
8 medium eggs
1 teaspoon herbs, of your choice see note
4 slices cheddar cheese or 4 slices American cheese, sliced into four pieces
salt
fresh ground pepper

Steps:

  • Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
  • Herbs: oregano,chervil, basil, sage, Mrs. Dash.
  • Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
  • Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
  • Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
  • Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
  • Serves 8.

Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2

EASY BAKED EGGS IN A SAVORY TOMATO SAUCE



Easy Baked Eggs in a Savory Tomato Sauce image

A favorite savory dish to enjoy for a leisurely breakfast or brunch, which is chock-full of good for you nutrients.

Provided by Marilena Leavitt

Categories     Breakfast

Time 27m

Yield 1-2

Number Of Ingredients 11

1 TBSP. extra virgin olive oil
½ small red onion, minced
⅓ small red pepper, seeded and chopped
1 small garlic clove, minced
¼ tsp. cumin
--- pinch of red pepper flakes
9 oz. fire-roasted tomatoes, chopped (⅔ of a 14oz. can)
--- sea salt & freshly ground pepper
2 large organic eggs
2 oz. Greek Feta cheese, crumbled
2 TBSP. fresh cilantro, minced (optional)

Steps:

  • Preheat the oven to 400°F.
  • Heat the olive oil in a small, ovenproof skillet over medium heat. Cook the onion and pepper for a few minutes, add the garlic and the spices, and cook until everything is softened.
  • Add the tomatoes, salt and pepper and simmer for 10 minutes until the sauce is slightly reduced.
  • Make two small wells in the cooked tomato and pepper sauce and crack one egg inside each one. Place the skillet in the oven and cook until the eggs whites are just set and yolk is still runny, about 10 to 12 minutes.
  • To serve, sprinkle some Feta cheese and some minced cilantro over each skillet and serve.

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY



North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

Steps:

  • In a large cast-iron skillet, heat the oil over medium heat.
  • Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  • Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  • Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  • Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
  • Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  • NOTE: To speed the process up, cover the skillet with a large lid.
  • Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

BAKED EGGS IN CHUNKY TOMATO SAUCE



Baked Eggs in Chunky Tomato Sauce image

This vegetarian supper puts baked eggs at the center of a cheesy, tomatoey sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small
1 large yellow onion, diced small
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
2 1/2 ounces baby spinach (2 1/2 cups)
Red-pepper flakes (optional)
Coarse salt and ground pepper
8 large eggs
4 ounces goat cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.
  • Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.

Nutrition Facts : Calories 306 g, Fat 18 g, Fiber 4 g, Protein 21 g, SaturatedFat 8 g

HARD-BOILED EGGS WITH MUSTARD SAUCE



Hard-Boiled Eggs With Mustard Sauce image

Provided by Jacques Pepin

Categories     breakfast, easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 large eggs
2 large cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon wine vinegar
1/3 cup canola or safflower oil
12 lettuce leaves

Steps:

  • Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
  • Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
  • Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • For a creamier sauce, use full-fat coconut milk.
  • If you like a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
  • To make the sauce ahead of time, simply cook the onion and garlic in the oil until softened, then let cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. When you're ready to serve, simply reheat the sauce over medium heat until warmed through.
  • Garnish the finished dish with chopped fresh cilantro or parsley.
  • Serve the eggs with rice, quinoa, or your favorite bread.

Conclusion:

This easy and flavorful recipe is a great way to enjoy hard-cooked eggs. The tangy tomato sauce is the perfect complement to the rich, creamy eggs. Whether you serve them for breakfast, lunch, or dinner, these eggs are sure to be a hit. So next time you have a few hard-cooked eggs on hand, give this recipe a try. You won't be disappointed!

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