Skillet Poached Eggs


Sooo when you hear eggs, you normally think breakfast, as we did, so a few weeks ago we whipped out the skillet & whipped up this bad boy thanks to Cooking Light. It was, let’s say…a different spin on breakfast. I mean the sauce was BOMB but the eggs were this weird add on. They were just there & I wished they were pasta and not eggs.


A week or so later I was making a quick dinner – pasta – because past is life, and didn’t want that Ragu ish, but also did not have 4 hours to watch sauce cook, so I decided to whip this up again minus the huevos, chives and feta. I know I say feta is betta, but not here.


This literally takes .5 seconds to make (not LITERALLY) but like, literally mad quick. Add some crushed red pepper so some spice and it’s a party. Kick the feta to the side as I mentioned before, & grab that parmesan and shake the shit out of it all over your plate.


There really isn’t much more to say. It’s sauce people. You really can’t mess this up. Just skip step 3 below and don’t worry about 5 & 6 – unless you like meh eggs. Eggs shouldn’t be meh.


FINAL VERDICT JUST SAUCE: 4 BOMBS bombbombbombbomb______________________________________________________________________________________________


  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, chopped
  • 1/4 cup water
  • 2 tsp. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • 3/4 tsp. salt
  • 1 28 oz can unsalted crushed tomatoes
  • 1 oz. feta cheese, crumbled (about 1/4 cup)
  • 1/4 tsp ground pepper
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh oregano
  • 4 large eggs


  1. Heat oven to 375 degrees
  2. Heat oil in large cast iron skillet over medium heat. Add onion & bell pepper – sauté for 10 minutes. Add garlic & cook 2 more minutes, stirring occasionally. Add 1/4 cup water, oregano, salt, crushed tomatoes, and red wine vinegar. Bring to a boil and cook 10 minutes or until sauce is slightly thickened.
  3. Stir in the feta
  4. Form 4 (2 inch) indentations in the sauce with the back of a spoon. Crack the eggs one at a time into the indentations. Sprinkle black pepper over the eggs. Place pan into the oven and back at 375 degrees for 12 minutes or until the whites of the eggs are set.
  5. Sprinkle with chives and oregano.
  6. Divide the eggs and sauce onto plates



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