Best Uncooked Tomato And Mint Sauce With Poached Eggs Recipes

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.

UNCOOKED TOMATO AND MINT SAUCE WITH POACHED EGGS

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.

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

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!