Sunday brunch means runny egg yolks to me. I’ve been practicing my poaching skills and getting pretty good consistently runny yolks and cooked whites. But you know what? Poaching in water isn’t your only option! This is something our dad always made growing up, eggs cooked in tomato sauce!

You can make this while you’re still half-asleep on a Sunday morning with slices of leftover challah and your favorite store-bought tomato sauce.


Shakshuka, Eggs Poached in Tomato Sauce
Serves 2


  • 4 eggs
  • tomato sauce, store-bought or homemade, about 2 cups, or enough to fill the bottom of your pan
  • 4 slices of challah, or bread of your choice
  • salt and pepper, to taste


Toast the bread slices. Heat the tomato sauce in a heavy pot. Carefully crack the eggs into the sauce, season with salt and pepper, cover and simmer for 5 minutes. Remove from heat, top each slice of bread with an egg. Eat immediately.