NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY
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
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
NORTH AFRICAN EGGS
This recipe is a twist on a classic Gordon Ramsay recipe for brunch. Try with poached eggs for added richness. Serve immediately with crusty bread to mop up the juices.
Provided by Matthew Alexander
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 58m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a heavy-bottomed skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes.
- Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper.
- Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 10 g, Cholesterol 217 mg, Fat 22.1 g, Fiber 2.3 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 182.9 mg, Sugar 5.1 g
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