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5 from 4 votes

Slow Steamed Herby Eggs

Slow steamed ages produce something amazing - a cross between the perfect soft boiled egg and a poached egg. So good in the herbed tomato sauce! Serve for brunch with some nice crunchy bread, or for dinner with some sweet potato fries!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Brunch
Cuisine: Breakfast
Servings: 3 serves
Calories: 157kcal
Author: Whole Food Bellies adapted from Cooking Slow


  • 1 tbsp avocado oil
  • 1/2 yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • One can of diced tomatoes
  • 2 tbsp each chopped mint basil and thyme
  • 6 large eggs
  • Zest of 1/2 lemon
  • Salt and pepper to taste


  • Heat the avocado oil in a large skillet with a lid over med heat. Add the onion and sauté until translucent
  • Raise the temperature to high and add half the garlic and the wine. Bring to a boil. Reduce the heat and add in the tomatoes, season with salt and pepper and simmer for about 5 minutes
  • Reduce the heat to low, until the liquid is just bubbling at the sides of the skillet. Stir in half the herbs
  • Crack 2 eggs at a time into a small bowl, and gently slide on top of the tomato mixture. Do this with all 6 eggs
  • Pop on the lid and allow the eggs to steam for about 40 minutes, until they are set
  • Combine the rest of the herbs with the remaining garlic and the lemon zest
  • When the eggs are set, serve two to a plate with some of the tomatoes and a sprinkling of the herbs


Calories: 157kcal | Carbohydrates: 3.7g | Protein: 10.1g | Fat: 11g | Saturated Fat: 2.7g | Cholesterol: 278mg | Sodium: 132mg | Fiber: 0.8g | Sugar: 2.3g