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
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
- Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
- Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
- Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.
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
TOMATO SOUP WITH POACHED EGGS AND CRISPY CROUTONS
Steps:
- 1. Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes. With a slotted spoon, transfer to a medium bowl. Sprinkle with salt and a grinding of pepper and set aside.
- 2. Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes. Stir in the garlic and red pepper flakes and saute for 1 minute more.
- 3. Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.) Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes. Season to taste. (The soup can be made up to 1 day ahead.)
- 4. Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
- 5. Distribute the croutons among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
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 46 servings
Number Of Ingredients 14
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.
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