Eggs Pizzaiola Recipe

Eggs Pizzaiola Recipe

How To Make Eggs Pizzaiola

Easy, simple, and delicious, this Eggs Pizzaiola Recipe is made of eggs poached in a tasty tomato sauce, then topped with parmesan and romano cheese.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • tspolive oil
  • 4clovesgarlic,chopped
  • ¼tspkosher salt
  • ¼tspred pepper,crushed
  • fresh black pepper,to taste
  • 1tbspfresh parsley,chopped
  • ¼cupreduced-sodium chicken broth,or vegetable broth
  • 2cupstomatoes,crushed, such as Tutorrosso
  • 4basil leaves
  • 6large eggs
  • 4tbspparmigiano reggiano,(parmesan cheese) shredded
  • 2tbsppecorino romano,grated
  • crusty bread,for serving, optional


  1. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic for about 1 minute until golden.

  2. Add the salt, black pepper, red pepper flakes, and parsley, and stir. 

  3. Add the tomatoes, chicken broth and bring to a boil.

  4. Reduce heat, add the basil and simmer for 5 minutes.

  5. Gently drop in the eggs, keeping the yolks intact, then top with 2 tablespoons of the Parmigiano Reggiano, and 1 tablespoon of the Pecorino Romano.

  6. Cover and simmer on medium-low for 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.

  7. Finish with the remainder of the cheese and drizzle with olive oil.

  8. Serve with crusty bread, if desired.


  • Calories: 260.53kcal
  • Fat: 16.70g
  • Saturated Fat: 6.46g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.70g
  • Polyunsaturated Fat: 2.36g
  • Carbohydrates: 7.17g
  • Fiber: 1.52g
  • Sugar: 3.23g
  • Protein: 20.28g
  • Cholesterol: 386.15mg
  • Sodium: 573.01mg
  • Calcium: 286.34mg
  • Potassium: 441.98mg
  • Iron: 2.47mg
  • Vitamin A: 240.35µg
  • Vitamin C: 17.07mg
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