Eggs In Spicy Tomato Sauce Recipes

EGGS IN SPICY TOMATO SAUCE

Steps:

• Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
• Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
• Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
• Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

ANDE KI KARI (EGGS IN SPICY TOMATO SAUCE)

Steps:

• Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.
• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)
• Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.
• Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.
• When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.

SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)

Steps:

• Preheat the oven to 350°F.
• To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
• Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
• When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
• To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
• To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
• Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
• Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.

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.

EGGS POACHED IN TOMATO SAUCE

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.

EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE

Steps:

• Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
• Carefully break whole eggs into the simmering sauce.
• add the chickpeas and sliced jalepenos.
• Allow eggs to firm up and whiten.
• You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
• Remove some sauce and chickpeas and place eggs on top.
• Sprinkle some cheese.
• Server with yogurt if prefered and fresh pita bread.

POACHED EGGS IN TOMATO SAUCE

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.