How to Poach Eggs in Tomato Sauce on the Grill

by Daniele Cusentino

Whip up a seasoned tomato sauce on the grill, add some eggs, then spoon them over toasted bread for a simple meal that'll keep the oven off and the kitchen cool.


  • 1 garlic clove, minced
  • 2 Teaspoons fresh basil leaves, chopped
  • 2 Teaspoons fresh thyme, chopped
  • 1 Teaspoon fresh rosemary, chopped
  • 1 cast iron skillet
  • 28 Ounces crushed tomatoes
  • 1 Tablespoon olive oil
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 4 eggs
  • 4 slices thick bread, toasted
  • Instructions

    Step 1

    Preheat grill to medium heat, approximately 350-400℉, and gather all the recipe supplies.

    Step 2

    Mince the garlic and chop the basil, thyme and rosemary.

    Step 3

    Brush grill grates clean, and set a 12" cast iron skillet on top to heat.

    Step 4

    To the skillet, add crushed tomatoes, oil, garlic, basil, thyme, rosemary, salt and pepper. Stir to combine.

    Step 5

    Close the grill lid, and let the sauce simmer for 15 minutes. Open lid periodically to stir the sauce.

    Step 6

    Using a large spoon, make a shallow well in the tomato sauce, and crack or pour an egg in the divot. Repeat for remaining eggs. Close the grill lid.

    Step 7

    Cook until yolks begin to cloud over and the whites are set as desired, about 10 minutes.

    Step 8

    Scoop eggs and tomato sauce over thickly-sliced, toasted bread. Top with cheese, and season with salt and pepper, if desired. Serve hot.