Best Recipes Poached Eggs In Tomato Sauce With Chickpeas And Feta Recipes

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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.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA



POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA image

Categories     Egg     Breakfast

Yield 4-6

Number Of Ingredients 13

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded, finely chopped
1 15-oz can chickpeas, drained
2 tsp sweet paprika
1 tsp ground cumin
1 28-oz can whole tomatoes, crushed by hand, juices reserved
Salt and Pepper
1 cup coarsely crumbled feta
8 large eggs
1 Tbsp chopped flat leaf parsley
Warm pita bread

Steps:

  • Preheat oven to 425oF. Heat oil in a large ovenproof skillet over medium high heat. Add onion, garlic and jalapenos; 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. Serve with warm pita

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

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4

Number Of Ingredients 8

1 can (28 ounces) whole plum tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

Steps:

  • Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
  • In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
  • Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  • Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE



Eggs and Chickpeas in Spicy Tomato Sauce image

I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good.

Provided by Jamilahs_Kitchen

Categories     Breakfast

Time 20m

Yield 4 eggs, 2 serving(s)

Number Of Ingredients 8

2 cups tomato sauce
1/3 cup pickled jalapeno pepper juice
8 slices pickled jalapeno peppers
4 eggs
1 (15 ounce) can drained chickpeas (can use less if you like)
1/2 teaspoon sea salt
2 ounces olive oil
2 ounces grated cheese (my husband likes sharp cheddar on his eggs)

Steps:

  • Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
  • Carefully break whole eggs into the simmering sauce.
  • add the chickpeas and sliced jalepenos.
  • Allow eggs to firm up and whiten.
  • You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
  • Remove some sauce and chickpeas and place eggs on top.
  • Sprinkle some cheese.
  • Server with yogurt if prefered and fresh pita bread.

Nutrition Facts : Calories 822.9, Fat 48.2, SaturatedFat 11.7, Cholesterol 441.1, Sodium 2915.4, Carbohydrate 69.3, Fiber 13, Sugar 11.2, Protein 31.9

EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA



Eggs in Tomato Sauce With Chickpeas and Feta image

A fantastic Bon Appetit' test kitchen creation. It seems that in Israel, this 'shakshuka' works for breakfast, lunch or dinner. As for it's culinary roots, I believe it actually leans towards a N. African type dish, but one thing agreed upon...it's universally good.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded, finely chopped
1 (15 ounce) can chickpeas, drained
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 (28 ounce) can whole canned tomatoes, crushed by hand, juices reserved
kosher salt & 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 degrees.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic and jalapenos; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin; 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.

Nutrition Facts : Calories 545, Fat 32.8, SaturatedFat 10.8, Cholesterol 405.4, Sodium 1168.8, Carbohydrate 39.2, Fiber 7.9, Sugar 8.3, Protein 25.6

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