Fried Eggs In Tomato Paste Recipes

TASTY TOMATO FRIED EGGS

Steps:

• Heat a non-stick frying pan over medium heat until hot.
• Pour in the olive oil and heat that until it just starts to shimmer.
• Add the garlic and saute just until it begins to be fragrant.
• Pour in the tinned tomatoes.
• Season with salt and pepper and throw in the basil leaves.
• Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
• Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
• Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
• Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.

TOMATO GRITS WITH FRIED EGGS

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

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.

CHINESE STIR-FRIED EGG AND TOMATO

Steps:

• Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
• Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

SKILLET EGGS IN TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, just until it starts to brown around edges, 30 seconds to 1 minute. Add tomatoes, 2 teaspoons salt, and basil; simmer until tomatoes have broken down into a loose sauce, about 20 minutes.
• Make a well in tomato sauce with the back of a large spoon and crack 1 egg into well. Repeat with remaining 5 eggs. Season with salt and pepper and cook until whites are set and yolks are cooked as desired, about 25 to 30 minutes. Top with cheese and serve with sauce immediately from the skillet.

STIR FRY TOMATO AND EGGS

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

HARD-COOKED EGGS IN TOMATO-ONION SAUCE

Steps:

• Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
• Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
• When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
• When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

FRIED EGGS IN TOMATO PASTE

Steps:

• heat oil.
• fry garlic till golden brown.
• add green chillies and curry leaves. fry 1 minute.
• add tomatoes and salt and cook till it resembles a paste.
• break eggs carefully into the paste, making sure the yolks are not damaged.
• cook on low heat till eggs are cooked.
• garnish with fresh coriander.
• serve with plain rice or naan bread.