Eggs poached in a fresh tomato and mozzarella sauce, all in one pan in about 20 minutes. The trick is steaming halved tomatoes cut-side down with a splash of water for 5 minutes: the skins loosen enough to peel straight off, no boiling pot or ice bath needed. Mash the peeled tomatoes with garlic powder, oregano, salt, and pepper, stir in shredded mozzarella, then crack in the eggs and leave them alone. Covered, the whites turn opaque and set in about 5 minutes while the yolks stay soft. If they still jiggle like liquid, give it another minute. Serve with toast for the sauce.
Instructions
- 1
Heat a pan and add the water. Lay the tomatoes cut-side down, cover with a lid, and steam for 5 minutes — the skins will loosen so you can peel them right off with tweezers or fingers.
05:00 - 2
Discard the skins. Season the tomatoes in the pan with garlic powder, salt, pepper, and oregano. Mash with a fork until you have a thickened sauce.
- 3
Stir the shredded mozzarella through the tomato base until it starts to melt into the sauce.
- 4
Crack the eggs straight into the pan, spaced out — do not stir. Cover and cook for 5 more minutes until the whites are just set but the yolks are still runny.
05:00 - 5
Serve straight from the skillet with toast for scooping up the sauce.
Watch the video
Frequently Asked Questions
How do I peel the tomatoes easily?
Steam them cut-side down with a splash of water under a lid for 5 minutes; the skins loosen and slip right off. No need to score or ice-bath them.
How do I keep the yolks runny?
Crack the eggs into the sauce, do not stir, cover, and cook about 5 minutes — pull the pan off as soon as the whites set so the yolks stay soft.
Can I use canned tomatoes?
Yes — skip the peeling and simmer a can of crushed tomatoes with the seasoning until thick, then add cheese and eggs. Fresh just tastes brighter in summer.