Poached Eggs in Tomato Sauce

This versatile entrée can be served any time of the day.
Servings 4
Prep Time


  • 2 tbsp extra virgin olive oil
  • 1/2 cup thinly sliced onion
  • 1 tsp seeded, minced serrano pepper
  • 1 tsp Minced Garlic
  • 1/4 tsp ground cumin
  • 1 (28-ounce) can Muir Glen Fire Roasted Crushed Tomatoes
  • 3/4 tsp kosher salt, divided
  • 4 cups refrigerated or frozen shredded hash browns
  • 4 Eggs
  • freshly ground black pepper
  • minced cilantro


  1. In skillet over medium-high heat, heat oil. Add onion; cook until softened (about 3 minutes). Add pepper, garlic and cumin; cook for 1 minute. Stir in tomato sauce and 1/2 teaspoon salt. Bring to boil, reduce heat and simmer for 15 minutes. Meanwhile, prepare hash browns according to package directions. Set aside; keep warm. Carefully break eggs on top of tomato sauce; season with 1/4 teaspoon salt and black pepper. Cover; cook until eggs are set (4-6 minutes).
  2. To serve: Divide hash browns among 4 plates. Spoon tomato sauce and 1 egg on top. Top with cilantro.