Persian Eggs Poached In Tomato Sauce Food

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EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

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

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

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

PERSIAN EGGS POACHED IN TOMATO SAUCE



Persian Eggs Poached in Tomato Sauce image

I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

Provided by justcallmetoni

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil or 1 1/2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 -5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped

Steps:

  • Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
  • Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
  • Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
  • Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
  • Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
  • Serve with warmed pita or other flatbread of choice.
  • •Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

Nutrition Facts : Calories 293.5, Fat 20.2, SaturatedFat 4.6, Cholesterol 372, Sodium 156.2, Carbohydrate 14.1, Fiber 3.6, Sugar 8.4, Protein 15.2

POACHED EGGS IN TOMATO SAUCE



Poached Eggs in Tomato Sauce image

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

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
4 thyme sprigs, plus more for garnish (optional)
1/4 cup white wine
One 32-ounce can whole peeled tomatoes in juice
1/2 cup pitted Kalamata olives, halved
8 large eggs
Kosher salt and freshly ground black pepper
Crusty bread, for serving

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.

EGGS POACHED IN TOMATO-OLIVE SAUCE



Eggs Poached in Tomato-Olive Sauce image

A briny tomato sauce with sliced olives and thyme simmers away, effortlessly poaching eggs to runny-yolk perfection.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

4 cloves garlic
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 sprigs fresh thyme
1/4 cup gin or white wine
One 28- to 32-ounce can whole tomatoes in juice
1 cup pimento-stuffed olives, sliced
1/4 cup olive brine
Kosher salt and freshly ground black pepper
8 large eggs
4 slices toasted country bread

Steps:

  • Smash 3 of the cloves of garlic. Heat the oil in a large skillet over medium-high heat until hot. Add the onion, thyme and smashed garlic and cook until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes with their juice, the olives and brine 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 salt and a couple turns of pepper.
  • Make 8 shallow wells in the sauce. Crack an egg into each and sprinkle with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
  • Rub the toasted bread slices with the remaining 1 clove of garlic and serve with the eggs.

POACHED EGGS IN TOMATO SAUCE



Poached Eggs in Tomato Sauce image

Spicy Mexican poached eggs in a tomato sauce are an amazing change from the regular old poached eggs or eggs rancheros! I also make a spicy black bean dip that I serve under the egg on the tortillas. Optional ingredients include fresh jalapeno, habanero, or canned chipotle peppers to your desired spice level. Garnish with finely chopped cilantro, sour cream, shredded cheese, and avocado or guacamole on the side.

Provided by bacon-bit

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 10

1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
½ red bell pepper, diced in 1/2-inch pieces
1 medium onion, diced in 1/2-inch pieces
3 cloves garlic, finely chopped
salt and ground black pepper to taste
1 pinch ground cumin, or to taste
¼ cup water
4 eggs
4 (8 inch) corn tortillas

Steps:

  • Pour tomatoes into a blender and puree until smooth.
  • Place a deep pan over medium heat and add oil, red bell pepper, onion, and garlic. Saute until the vegetables begin to sweat out their juices, 1 to 2 minutes. Add salt, black pepper, and cumin. Pour pureed tomatoes into the pan. Add water and bring to a simmer, about 5 minutes.
  • Crack eggs into individual cups and slide gently into the simmering sauce leaving space in between. Cover the pan and cook until eggs reach the desired doneness, 3 to 7 minutes.
  • Heat tortillas in a microwave oven, about 15 seconds. Place 2 warmed tortillas on each plate. Use a slotted spoon to carefully extract eggs, placing 2 on top of the tortillas on each plate. Cover eggs with remaining sauce.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 44.3 g, Cholesterol 372 mg, Fat 19 g, Fiber 7.5 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 540.7 mg, Sugar 9.7 g

POACHED EGGS WITH TOMATO CILANTRO SAUCE



Poached Eggs with Tomato Cilantro Sauce image

Categories     Egg     Tomato     Breakfast     Brunch     Poach     Quick & Easy     Hot Pepper     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 teaspoon distilled white vinegar
2 lb tomatoes, coarsely chopped
2 large garlic cloves, coarsely chopped
1 small fresh green serrano chile, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
1 cup water
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh cilantro plus additional for sprinkling
8 (1/2-inch-thick) slices of baguette
8 large eggs

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
  • While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
  • Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
  • Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA



Poached Eggs in Tomato Sauce With Chickpeas and Feta image

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     Feta     Chickpea     Healthy     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4–6 servings

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Warm pita bread

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.

EGGS POACHED IN MARINARA SAUCE



Eggs Poached in Marinara Sauce image

In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 10m

Yield 1 serving

Number Of Ingredients 8

1/2 cup marinara sauce, made with fresh or canned tomatoes
Pinch of cayenne (optional)
A couple of leaves of basil, slivered
1 to 2 eggs
Salt
freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Steps:

  • Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
  • Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
  • Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY



Poached Eggs In Tomato Sauce (Shakshouka) Recipe by Tasty image

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

1 ½ tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
2 cups crushed tomato
1 tablespoon worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon paprika
1 tomato, diced
¼ cup fresh parsley
3 eggs, room temperature
parsley, chopped, to garnish
feta cheese, to garnish

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

EGGS POACHED IN CURRIED TOMATO SAUCE



Eggs Poached in Curried Tomato Sauce image

This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 45m

Yield 1 serving

Number Of Ingredients 15

1/2 tablespoon tamarind paste, or a 1/2-inch ball of tamarind pulp (1/4 ounce) plus 1/4 cup warm water, or 1 tablespoon fresh lemon juice
2 teaspoons canola oil
1 shallot, chopped
1 garlic clove, minced
1 small serrano pepper, minced more to taste, or 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 (14-ounce) can diced tomatoes in juice
Salt
freshly ground pepper
Pinch of cayenne
1 to 2 eggs
1 tablespoon chopped cilantro
3/4 cup cooked basmati rice

Steps:

  • If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
  • Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
  • For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams

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



North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

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!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

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In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened. Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or ...
From loveandoliveoil.com


POACHED EGGS IN ITALIAN-STYLE TOMATO SAUCE AND 20-MINUTE ITALIAN ...
While the eggs cook, heat a large grilling pan over medium-high heat and brush the bread slices with the remaining extra-virgin olive oil. Grill the bread until crispy on both sides, about 2 minutes.
From tarasmulticulturaltable.com


EGGS POACHED IN TOMATO SAUCE - BARIATRICEATING.COM
Heat the pasta sauce in a shallow skillet to a gentle simmer. Crack an egg into a small dish or coffee cup. Make a hole in the sauce with the back of a large spoon and slip the egg into the space. Cover and cook to desired doneness. Written by Susan Leach.
From bariatriceating.com


SHASKUSKA – PERSIAN POACHED EGGS IN TOMATO SAUCE
Cook the sauce at medium heat for about 20 minutes, until it has reduced and thicken considerably. After 20 minutes, create 4 indentations in the sauce and crack a fresh egg in each one. Cover the pot with a lid and cook for another 6-7 minutes, if you wish for soft egg yolks. You can cook for 10 minutes for hard egg yolks. I prefer to have ...
From risespice.com


SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
Preheat oven to 180C/350F (if intending to bake them). Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
From recipetineats.com


ABDUCTED BY FOOD: PERSIAN EGGS POACHED IN TOMATO SAUCE
4 eggs 1 tablespoon chives, finely chopped Directions: Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges. Add the tomatoes and simmer. Cook ...
From abductedbyfood.blogspot.com


EGGS POACHED IN TOMATO SAUCE - READER'S DIGEST CANADA
Add hot sauce and cook a few minutes. Add tomatoes, bring to a boil and cook gently on medium heat, until sauce thickens, about 15 minutes. Season to taste with salt and pepper. Add water if sauce becomes too thick. Add eggs to tomatoes and cook (poach) until whites are opaque but yolks are still runny, 5 to 7 minutes. Cover partially while ...
From readersdigest.ca


MOROCCAN EGGS IN TOMATO SAUCE (SHAKSHUKA) - THE DELICIOUS …
Add the tomato paste, chopped tomatoes, spices, salt, pepper, sugar and let it simmer for additional 5 to 10 minutes. Adjust the consistency of the sauce by adding 1-2 tablespoons water as needed, until it is like thick pasta sauce. When simmering make sure to place the tagine top or lid as applicable.
From thedeliciouscrescent.com


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