Hard Cooked Eggs In Tomato Onion Sauce Food

HARD-COOKED EGGS IN TOMATO-ONION SAUCE

Steps:

• Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
• Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
• When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
• When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

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.

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

HARD-BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
• Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
• Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.

EGGS IN TOMATO SAUCE

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

CHINESE STIR-FRIED EGGS AND TOMATOES

Steps:

• In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
• Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
• When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
• In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
• Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
• Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
• Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
• Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
• Dish out onto a serving plate. Serve hot.

ITALIAN BAKED EGGS

Steps:

• Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes.
• Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, occasionally stirring, until slightly thickened, about 3 minutes.
• Reduce oven temperature to 375°F.
• Break the eggs into the sauce, leaving space between them. Sprinkle with pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with mozzarella toast.

BAKED EGGS IN TOMATO-PARMESAN SAUCE

Steps:

• Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
• In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
• Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

BAKED EGGS IN TOMATO CUPS

Steps:

• Cut 1 large beef tomato in half and hollow out the centre (do not discard).
• Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
• While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
• add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
• Remove the tomato cups from the oven and crack in one egg into each half.
• Drop the rings of onion (you previously saved) into each tomato cup.
• add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
• Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
• Serve half covered with the tomato pickle/ketchup you have made.
• works well with a slice of toasted brown bread.
• Serve hot.

EASY BAKED EGGS IN A SAVORY TOMATO SAUCE

Steps:

• Preheat the oven to 400°F.
• Heat the olive oil in a small, ovenproof skillet over medium heat. Cook the onion and pepper for a few minutes, add the garlic and the spices, and cook until everything is softened.
• Add the tomatoes, salt and pepper and simmer for 10 minutes until the sauce is slightly reduced.
• Make two small wells in the cooked tomato and pepper sauce and crack one egg inside each one. Place the skillet in the oven and cook until the eggs whites are just set and yolk is still runny, about 10 to 12 minutes.
• To serve, sprinkle some Feta cheese and some minced cilantro over each skillet and serve.

TOMATO AND ONION SAUCE

Steps:

• Add a generous amount of olive oil in a frying pan and heat until boiling and bubbling
• Meanwhile chop the shallots roughly and add into the pan, mixing with a wooden spatula until slightly brown and crispy in some places
• Add the tin of chopped tomatoes and mix with the onion
• Mix in the garlic and the seasoning
• Bring to the boil and then simmer for 5 minutes, allowing the flavours to develop.

HARD BOILED EGGS IN CURRIED TOMATO SAUCE

Steps:

• Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.