POACHED EGGS IN TOMATO SAUCE
Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty bread is key for mopping up the sauce and the runny yolks.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
- Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.
EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
UNCOOKED TOMATO AND MINT SAUCE WITH POACHED EGGS
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It's also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, main course
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cut tomatoes in half lengthwise. Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand. When you feel the holes of the grater against the inside of the tomato skin, you are done.
- Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add tomatoes, salt, pepper, mint and olive oil. Process in the machine for 1-2 minutes, until sauce is frothy. Taste and adjust seasonings.
- Poach eggs. Fill a lidded frying pan with water and bring to a boil. Set timer for 4 minutes. Add 1 tablespoon vinegar. One at a time, break eggs into a teacup, then tip from teacup into pan (do this 2 at a time). Immediately turn off heat and cover pan tightly. Leave for 4 minutes. Using a slotted spoon or spatula, carefully remove poached eggs. Set on a towel to drain.
- While eggs are poaching, heat tortillas by placing them one at a time directly over the flame, until the edges are charred. If you don't have a gas stove, wrap in foil and heat for 10 minutes in a 350-degree oven. Place a tortilla on each plate and top with a poached egg. Spoon 3 tablespoons of the sauce over the eggs and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY
Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams
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- Heat a skillet with olive oil. Add garlic, onion, and bell pepper, sauté for a few minutes until fragrant. Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, cook for an additional minute while stirring constantly.
- Add diced tomatoes, water, and half of the mint and parsley. Cook for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
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