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Sunday Tomato Eggs

Sunday Tomato Eggs

Chef notes

If you want a very flavorful egg breakfast, crack eggs into a spicy tomato sauce and then serve over toast — just like shakshuka!

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  • 1 tablespoon Extra-virgin olive oil, plus more for drizzling
  • 1/2 cup Mexican chorizo, chopped
  • 1 onion, chopped
  • 2 tablespoons minced celery
  • 2 cloves garlic, chopped
  • One 14½-ounce can crushed tomatoes
  • 1 tablespoon capers, drained
  • 3 Kalamata olives, pitted and chopped
  • 1 chipotle in adobo, minced
  • 1/4 cup water
  • teaspoons horseradish, preferably freshly grated
  • Coarse kosher salt and freshly ground black pepper
  • 8 large eggs
  • 4 slices country bread, toasted
  • 8 ounces burrata cheese, at room temperature, cut into pieces (optional)
  • 4 leaves basil



Heat the olive oil in a large cast-iron skillet over medium heat. Add the chorizo, onion, celery and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Stir in the tomatoes, capers, olives, chipotle and water and bring to a simmer. Simmer until the sauce is thick, 5 to 7 minutes. Stir in the horseradish and season with salt and pepper.


Crack each egg into the sauce and cook until the whites are set, 5 to 6 minutes.


Put a piece of toast on each of four plates. Spoon 2 eggs onto each piece of toast, and divide any sauce left in the skillet. Top the eggs with the burrata if using, drizzle with olive oil, tear the basil leaves and sprinkle on top, and serve.

Reprinted by permission of The Red Rooster Cookbook by Marcus Samuelsson, Rux Martin/Houghton Mifflin Harcourt. Copyright © 2016.