Braised Eggs Recipe 445
BRAISED EGGS (SHAKSHUKA)
A brunch favourite this dish of braised eggs in a tomato pepper sauce (more commonly known as shakshuka), is a delicious and simple dish.
Provided by Ceri Jones
Categories Breakfast
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan.
- Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
- Add the garlic, spices, tomato puree and salt and stir for a minute or so.
- Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
- Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
- Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
- Recipe easily scales up!
BRAISED EGGS RECIPE - (4.4/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- 1. Over medium heat, crisp deli ham in a saute pan and set aside 2. Crack three eggs into a small bowl. Do not stir. 3. Heat oil in a skillet. Once the pan becomes hot, add the eggs all at once and cook over medium low heat. 4. After about 1 minute, add the water to the pan. 5. After a few more minutes, top eggs with sauteed ham, then sprinkle with cheese, chives, salt and pepper, and a dash of hot sauce. 6. Remove from heat when the whites are cooked. Serve with dipping bread, if desired. Makes 2 servings. 9 Weight Watchers points per serving.
BRAISED EGGPLANT
Steps:
- Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
- Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
- Add broth; cover and simmer about 10 minutes, until eggplant is tender.
- Stir in soy sauce and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 6 grams, TransFat 0 grams
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