Poached Eggs In Stewed Tomatoes Food
POACHED EGGS IN STEWED TOMATOES
I found this meatless dish in a recipe book I purchased along with a bag of Walla Walla sweet onions at a farm stand. When I ask my husband if he has any suggestions for dinner he often comes up with this.
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrot, celery, green pepper and garlic in oil until tender. Stir in the tomatoes, honey, chili powder, salt, pepper and bay leaf. Simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. , With a spoon, make eight indentations in the tomato mixture. Break eggs into indentations. Cover and cook over low heat for 10 minutes or until whites are completely set and yolks begin to thicken. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute.
Nutrition Facts :
POACHED EGGS IN TOMATO SAUCE
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
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.
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Steps:
- Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
- In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 213 calorie, Fat 4.5 grams, SaturatedFat 0.7 grams, Carbohydrate 20.3 grams, Fiber 2.5 grams, Protein 23 grams
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- Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt. Crack the eggs into a small bowl, one at a time, and carefully slide them into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes. Transfer the poached eggs to paper towels to drain.
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- In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.
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I found this meatless dish in a recipe book I purchased along with a bag of Walla Walla sweet onions at a farm stand. When I ask my husband if he has any suggestions for dinner he often comes up with this.
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