Poached Farm Eggs With Heirloom Tomatoes Red Onions Oregano And Feta Recipes

DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO

Steps:

• Prepare a bowl with ice and water. Line a sheet pan with paper towels.
• In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
• Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
• Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
• Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
• Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
• Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
• BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA

Steps:

• Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
• Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large cast-iron skillet, heat the oil over medium heat.
• Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
• Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
• Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
• Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
• Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
• NOTE: To speed the process up, cover the skillet with a large lid.
• Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
• Enjoy!

FARM-FRESH POACHED EGGS

Steps:

• Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
• Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
• Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

Steps:

• Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
• Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
• Add dice tomato and cook until sauce has thickened.
• Using a spoon, create wells for the eggs, crack an egg into each well.
• Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
• Enjoy!