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  • Prep
    15 min
  • Total
    35 min
  • Servings

Poached eggs in tomato sauce with Armstrong Cheddar Cheese

Having friends over for brunch? Try this recipe for poached eggs in tomato sauce. Topped with Armstrong Extra Old Cheddar Cheese and parsley, they’re sure to go down great with your guests!


  • 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 Cheese
  • 5 g (2 tbsp) chopped parsley
  • Salt and pepper


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

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

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