Go Back
+ servings
Print Recipe
4.2 from 5 votes

Poached Eggs with Spaghetti and Tomato Jam

Spaghetti for breakfast, with poached eggs and a quick fresh tomato sauce
Servings: 2

Ingredients

  • 1/4 pound spaghetti
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoons pecorino or parmesan cheeese
  • 4 eggs
  • sea salt
  • pepper
  • 1 tablespoons parsley finely chopped
  • INGREDIENTS FOR FRESH TOMATO SAUCE
  • 6 fresh tomatoes you will left over or 1 small can diced tomatoes
  • salt pepper
  • Olive oil

Instructions

  • Cook spaghetti according to instructions
  • Remove spaghetti from rapidly boiling water with tongs
  • Add in tablespoon of vinegar to water
  • Crack eggs into a bowl. Add to boiling water, reduce heat, cover and cook for three minutes.
  • Toss spaghetti with olive oil, and cheese. Season as needed with salt and pepper. Add tomato sauce to dish, approximately one tablespoon per egg.
  • INSTRUCTIONS FOR TOMATO SAUCE
  • This is best made a day ahead and refrigerated, heated up.
  • Cut core out and score tomatoes with an x on other end.
  • Blanch tomatoes into boiling water for 8 seconds.
  • Remove skins. Chop and seed tomatoes. Maintain juice.
  • Heat olive oil in small sauce pan.
  • Add tomatoes, salt, pepper, and their juice to pan, cook on low for 25 minutes or until juice is reduced and tomatoes are soft.