Warm Poached Eggs in Tomato-Chili Broth

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Poached eggs gently warmed and served in a lightly spiced tomato and chili broth, perfect for keeping eggs warm without overcooking. This Mediterranean-inspired recipe, ready in about 20 minutes, combines large eggs, canned crushed tomatoes, vegetable broth into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 1 1/2 cups canned crushed tomatoes
• 1 cup vegetable broth
• 2 cloves minced garlic
• 1/2 tsp chili flakes
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh basil leaves

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat and sauté 2 cloves minced garlic with 1/2 tsp chili flakes for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups canned crushed tomatoes, 1 cup vegetable broth, 1 tsp salt, and 1/4 tsp black pepper to the pan, stirring to combine; bring to a gentle simmer.
3. Step 3: Crack 4 large eggs individually into small bowls, then gently slide each egg into the simmering broth.
4. Step 4: Cover the pan and poach the eggs gently for 4 to 5 minutes until whites are set but yolks remain soft.
5. Step 5: To keep eggs warm after cooking, reduce heat to low (keep broth at 145°F to 155°F), cover the pan loosely, and serve within 30 minutes, stirring the broth occasionally to maintain even warmth.
6. Step 6: Garnish with 2 tbsp chopped fresh basil leaves before serving.