Tomato Poached Eggs

Tomato Poached Eggs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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One-skillet dishes, like this one offer the bonus of quick cleanup. Tomato Poached Eggs is a recipe inspired by the traditional Middle Eastern dish shakshuka. This dish is great for breakfast, lunch or dinner.

  • 2 Large Shallots (Finely Chop)
  • 1 Cup Sliced Pimientos
  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves (Minced)
  • 2 Cups Crushed Tomatoes
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Paprika
  • 4 Large Eggs
  • Ciabatta Bread Loaf
  • 1/4 Cup Crumbled Feta (Optional)
  • 1 Tablespoon Chopped Parsley
  1. In large skillet heat olive oil over a medium-high heat. Add shallots and garlic. Cook 2 minutes until golden. Add crushed tomatoes, pimientos, red pepper flakes, kosher salt, cumin, and paprika. Heat to a simmer and then reduce heat to medium-low.
  2. Using a spoon make 4 wells in the sauce. Crack one egg into each well. Cover the skillet and cook 6 minutes, until egg whites have set. Remove from heat. Garnish with parsley and feta. Serve with ciabatta bread.
  3. Serves 4
  4. Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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