Tomato-Poached Eggs w/ Croccatini

Tomato-Poached Eggs w/ Croccatini
Adapted from Cooking Light magazine, serves 4

As I mentioned, this is a fantastically easy dish that comes together pretty quickly. You can substitute any herbs, cheeses or breads for fun. I'm imagining eggs poached in a pre-made tomato, fennel, and Italian sausage sauce. Or even Mexican-style, with some poblano peppers, queso fresco, and tortilla chips. What about you? What variations can you come up with?

1/3 c chopped green onion
2 cloves minced garlic
salt and pepper
2 1/2 14.5oz cans of whole plum tomatoes, undrained and coarsely chopped*
4 eggs
4 wedges of croccatini crackers (La Panzanella brand - I used fennel flavored)
1/2 cup finely grated pecorino Rustico cheese
2 T chopped fresh basil


  1. Heat oil in large skillet over medium heat. Add onions and garlic; cook 3 minutes, stirring often. Stir in salt and pepper (couple of pinches), and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
  2. Reduce heat to low. Working with one egg at a time, crack each over tomato mixture, about 1 inch apart. Sprinkle with another pinch or so of salt and pepper. Cover and cook about 7 minutes (more if you want firm yolks - I like them sorta runny). Remove from heat.
  3. Arrange bread crisps on plate and spoon 1/4 of sauce atop. Top with 1 egg and ~2 T of cheese and 1/4 of the basil.

*I chop the tomatoes in the can with kitchen shears and chop any I missed once they get into the pan. I also chop the basil this way, so this dish is cutting-board-free :)