Tomato Poached Eggs on Toast

Name: Tomato Poached Eggs on Toast
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Cuisine: North American
Ingredients: 160 g Wheat bread; 4 each Egg; 250 g Canned crushed tomato; 10 ml Olive oil; 1 g Sweet paprika; 2 g Fine salt

Toast catches the tomato sauce beneath eggs cooked gently under a lid. This is a breakfast to assemble just before eating, when the bread still has firm edges. Let the sauce thicken before making the wells, and cook the eggs until fully set. Toast the bread while they finish rather than leaving loaded slices to stand.

A pan of eggs in tomato sauce with green herbs and bread served alongside. — Representative photograph · Fork and Knife Beside a Pan with Cooked Food by Nataliya Vaitkevich · Source · Pexels License. Full frame retained, resized to 1200 pixels wide and converted to WebP. Representative tomato-and-egg dish with bread. The photograph shows bread alongside the pan rather than toasted bread underneath the eggs; herbs and plating also differ. It does not show the exact PANTRISORA toast preparation. Not a photograph of a PANTRISORA kitchen trial.

North American · Preparation time: 8 min · Cook time: 15 min · Total time: 23 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

160 g Wheat bread
4 each Egg
250 g Canned crushed tomato
10 ml Olive oil
1 g Sweet paprika
2 g Fine salt

Allergens listed for these ingredients · Wheat, Egg. Check package labels.

Step-by-Step Instructions

Warm oil in a small skillet and stir in paprika, tomatoes and salt. Simmer until the sauce is thick enough to hold a shallow well.
Make four wells, crack an egg into each and cover. Cook gently until the whites and yolks are set.
Toast the bread while the eggs cook. Divide between plates and spoon the eggs and tomato sauce over the toast just before serving.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep whole eggs for the wells in the sauce. Liquid egg replacement cannot hold the same shape, and baking replacements are not a substitute for this poaching method.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.