EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
POACHED EGGS IN ANCHO-TOMATO SAUCE
Cook this weeknight entrée of Poached Eggs in Ancho-Tomato Sauce. This poached eggs dish is made with on-hand ingredients, so it couldn't be easier!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Blend tomatoes, garlic and ancho pepper in blender until smooth.
- Cook bacon in large skillet until crisp; drain on paper towels. Discard drippings. Add onions to skillet; cook and stir 2 min. Stir in tomato mixture; bring to boil. Add mixed vegetables; cook 3 min., stirring occasionally.
- Break eggs, 1 at a time, into small bowl; slip over vegetable mixture in skillet, leaving space between eggs. Cover; cook on medium-low heat 8 min. or until whites are completely set and yolks begin to thicken but do not become firm. Top with cheese, bacon and cilantro.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY
Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams
EGGS POACHED IN MARINARA SAUCE
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
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.
POACHED EGGS WITH CHUNKY TOMATO SAUCE
This is a light, satisfying meal that works at any time of day.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saute pan over medium-low heat. Cook onion, stirring often, until soft, 3 to 4 minutes. Add garlic, and cook, stirring often, until soft, 3 to 5 minutes. Add oregano; cook 1 minute.
- Open the canned tomatoes. Place a knife directly into the can, and cut the tomatoes into 1-inch pieces. Pour contents directly into pan; stir well. Increase heat to medium high; cook until juices thicken slightly, 5 to 10 minutes. Season with salt and pepper. Reduce heat to low.
- Fill another large saute pan with one inch of water. Add vinegar, cover, and bring just to a boil. Break eggs into small custard cups or teacups. Slip 4 eggs into gently boiling water. Reduce heat to simmer. Poach until whites turn opaque and yolks have set, 4 to 5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the parmesan-marjoram toast.
POACHED EGGS IN TOMATO SAUCE
Spicy Mexican poached eggs in a tomato sauce are an amazing change from the regular old poached eggs or eggs rancheros! I also make a spicy black bean dip that I serve under the egg on the tortillas. Optional ingredients include fresh jalapeno, habanero, or canned chipotle peppers to your desired spice level. Garnish with finely chopped cilantro, sour cream, shredded cheese, and avocado or guacamole on the side.
Provided by bacon-bit
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Pour tomatoes into a blender and puree until smooth.
- Place a deep pan over medium heat and add oil, red bell pepper, onion, and garlic. Saute until the vegetables begin to sweat out their juices, 1 to 2 minutes. Add salt, black pepper, and cumin. Pour pureed tomatoes into the pan. Add water and bring to a simmer, about 5 minutes.
- Crack eggs into individual cups and slide gently into the simmering sauce leaving space in between. Cover the pan and cook until eggs reach the desired doneness, 3 to 7 minutes.
- Heat tortillas in a microwave oven, about 15 seconds. Place 2 warmed tortillas on each plate. Use a slotted spoon to carefully extract eggs, placing 2 on top of the tortillas on each plate. Cover eggs with remaining sauce.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 44.3 g, Cholesterol 372 mg, Fat 19 g, Fiber 7.5 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 540.7 mg, Sugar 9.7 g
PERSIAN EGGS POACHED IN TOMATO SAUCE
I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.
Provided by justcallmetoni
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
- Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
- Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
- Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
- Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
- Serve with warmed pita or other flatbread of choice.
- •Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.
Nutrition Facts : Calories 293.5, Fat 20.2, SaturatedFat 4.6, Cholesterol 372, Sodium 156.2, Carbohydrate 14.1, Fiber 3.6, Sugar 8.4, Protein 15.2
EGGS IN TOMATO SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
POACHED EGGS IN TOMATO SAUCE (SHAKSHUKA)
Try something new with our Poached Eggs in Tomato Sauce. Poached Eggs in Tomato Sauce, or Shakshuka, is perfect for both formal and informal occasions.
Provided by My Food and Family
Categories European
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat broiler.
- Spread each bread slice with 1/4 tsp. vinaigrette; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
- Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
- Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
- Top with cheese and cilantro. Serve with toast slices.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
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.
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MEXICAN STYLE POACHED EGGS IN TOMATO SAUCE - A SIMPLE PANTRY
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5/5 (1)Category BreakfastServings 6Total Time 25 mins
- In a food processor, add the cilantro, walnuts, and queso fresco. Pulse until coarsely ground, then slowly start adding the olive oil while the processor's still running, until a thick paste forms. Set aside.
- In a large cast iron over medium high heat, add the canola oil and minced garlic and saute until tender and fragrant, around one minute. Pour in the tomato sauce, then stir in the cumin and cayenne pepper.
- Nestle the serrano pepper, sliced side down, into the tomato sauce, then distribute the cilantro pesto in globs throughout the sauce, using the tip of a spoon to swirl it around in the sauce.
- Using a spoon, create a small hollow in the sauce, then crack a single egg into the hollow. Repeat with each egg. Sprinkle with salt, pepper, and queso fresco, then cover and let cook on medium for 5-8 minutes, or to your desired doneness. Serve with fresh cilantro for garnish and flour tortillas for dipping.
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- Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and minced garlic to pan; sauté 4 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid almost evaporates. Add sugar, salt, peppers, and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Crack eggs, 1 at a time, on top of tomato mixture. Cover and cook 5 minutes or until whites are set and yolks are soft.
- Place bread slices on a baking sheet; broil 1 1/2 minutes on each side or until toasted. Rub bread with halved garlic clove. Sprinkle 2 tablespoons cheese on each bread slice; broil 1 1/2 minutes or until cheese melts. Divide tomato mixture and eggs evenly among 4 shallow bowls. Serve with garlic toasts.
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4.5/5 (4)Category Main CourseCuisine MediterraneanTotal Time 55 mins
- In a large skillet, coat the bottom with olive oil on medium-high heat. When hot, add mushrooms, and sauté until they release their liquid, and brown.
- Next, add in tomatoes, and reduce heat to medium-low. Add in spices, orange juice, and salt and pepper to taste. Allow tomatoes to simmer for 20-25 minutes. When the sauce has reduced, mix in spinach, yogurt, and fresh basil—about 3 minutes.
- Using a spoon, create an indent in sauce for eggs—spread the indents out evenly. Crack an egg into each indent and cover the skillet. Cook about 5 minutes, or until eggs are set (I prefer a soft runny yolk, but if you don’t, increase the time the eggs poach). Using a spoon, baste the eggs with tomato sauce, then sprinkle with fresh parsley, feta cheese, and shaved almonds. Finish with a sprinkle of orange zest and serve hot with fresh pita!
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5/5 (11)Total Time 35 minsCategory BreakfastCalories 288 per serving
- Heat the oil in a medium sized pan over high heat and add the chopped red bell pepper. Cook for 2-3 minutes until it is slightly charred.
- Reduce the heat to medium then add the harissa, tomato paste, chopped garlic and ground cumin to the peppers and cook for a further 5 minutes until the peppers are soft.
- Add the chopped tomatoes or grated tomato pulp to the peppers cook on a gentle simmer until most of the watery liquid is evaporated. This will take another 8-10 minutes.
- Reduce the heat to low then make indentations in the sauce with the back of a spoon to hold the eggs.
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