‚Äč Poached eggs in tomato sauce with Armstrong Cheddar


Poached eggs in tomato sauce with Armstrong Cheddar

Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes
Meal Type(s):


1 onion, minced
1 red bell pepper, thinly chopped
45 ml (3 tbsp) olive oil
3 garlic cloves, minced
0.5 g (1 tsp) oregano
0.5 g (1 tsp) basil
0.5 g (1 tsp) pepper flakes
1 can (798 mL) diced tomatoes 
4 to 6 eggs
120 g (1 cup) Armstrong Extra-Old Cheddar
5 g (2 tbsp) chopped parsley
Salt and pepper


  • Thinly chop the onion, garlic and red bell pepper.
  • In a large skillet, soften the onion and the red bell pepper gently in the olive oil for 15 minutes.
  • Add garlic and spices and cook for about 5 minutes.
  • Pour in tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes.
  • Grate the Armstrong cheddar and add it to the sauce, keeping a bit for garnishing.
  • With a spoon, gently dig 4 to 6 wells in the tomato sauce.
  • Gently crack eggs into the wells and sprinkle with Armstrong cheddar.
  • Cover and let cook slowly over low heat 5 to 7 minutes, or until eggs are just set.
  • Sprinkle with parsley and Armstrong Cheddar to garnish.

This dish is easy to share and can be enjoyed with baguette or ciabatta bread.

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