Poached Eggs Provencale
Poached eggs in a flavorful provencale vegetable sauce featuring tomatoes, zucchini, and peppers, perfect for a hearty breakfast or brunch with bold, spicy flavors.
Ingredients
Instructions
- Place undrained tomatoes in a 10-inch frying pan and cut them into wedges or chunks with a spoon.
- Stir in all remaining ingredients except eggs.
- Cook over medium heat until mixture boils.
- Reduce heat and simmer for 5 minutes.
- Carefully break eggs into the simmering vegetable mixture.
- Cover and cook eggs to desired doneness, 3 to 5 minutes.
- Spoon eggs and vegetable mixture into serving dishes.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or thyme in place of the celery salt. If you want a milder dish, reduce the chili powder or omit the red pepper sauce altogether. You can also substitute the zucchini with other seasonal vegetables, such as bell peppers or eggplant, to customize the dish. This recipe is a great way to utilize leftover vegetables.
Serving Suggestions
Serve Poached Eggs Provencale with crusty bread or over a bed of cooked grains like quinoa or couscous for a heartier meal. A dollop of Greek Herbed Yogurt And Cucumber on the side can add a refreshing contrast. This dish pairs beautifully with Spinach-Cheese Appetizers as an appetizer or light snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture in a skillet over low heat until heated through, adding a splash of water if needed to prevent sticking. Alternatively, you can microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Eggs Provencale contains roughly 177 calories, with 5g protein, 36g carbohydrates, and 3g fat. It is an excellent source of vitamin C (135% of the Daily Value) and potassium (26% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. About 2-3 cups of chopped fresh tomatoes will work well. Just ensure to cook them down until they are juicy and saucy, similar to the canned version, to maintain the consistency of the dish.
How do I know when the eggs are done?
The eggs are done when the whites are set but the yolks are still runny, which usually takes about 3 to 5 minutes covered. For firmer yolks, you can cook them a bit longer, but be careful not to overcook them, as they can become rubbery.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the vegetable base ahead of time and store it in the fridge. When ready to serve, simply reheat the mixture and poach the eggs just before eating for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).