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
Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty bread is key for mopping up the sauce and the runny yolks.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
- Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
- Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
- Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
- Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.
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.
EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
POACHED EGGS WITH ROASTED TOMATOES
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly.
- In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg into a separate small bowl. Gently pour eggs into pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot bottom of spoon on a paper towel to remove excess water before serving.
- Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.
Nutrition Facts : Calories 225 g
POACHED EGGS IN TOMATO SAUCE
Spicy Mexican poached eggs in a tomato sauce are an amazing change from the regular old poached eggs or eggs rancheros! I also make a spicy black bean dip that I serve under the egg on the tortillas. Optional ingredients include fresh jalapeno, habanero, or canned chipotle peppers to your desired spice level. Garnish with finely chopped cilantro, sour cream, shredded cheese, and avocado or guacamole on the side.
Provided by bacon-bit
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 44.3 g, Cholesterol 372 mg, Fat 19 g, Fiber 7.5 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 540.7 mg, Sugar 9.7 g
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette
Provided by Alvin Zhou
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron skillet, heat the oil over medium heat.
- Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
- Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
- Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
- Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
- Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
- NOTE: To speed the process up, cover the skillet with a large lid.
- Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams
More about "poached eggs in stewed tomatoes recipes"
STEWED TOMATOES AND POACHED EGGS | NATURE FRESH …
From naturefresh.ca
Servings 4Category Breakfast, Brunch, Lunch
EGGS IN TOMATO SAUCE RECIPE : EASY SHASHUKA RECIPE | WHITE ON …
From whiteonricecouple.com
TOMATO-CURRY POACHED EGGS - DISHING OUT HEALTH
From dishingouthealth.com
STEWED TOMATOES BACON - THERESCIPES.INFO
From therecipes.info
10 BEST POACHED EGGS AND VEGETABLES RECIPES | YUMMLY
From yummly.com
STEWED TOMATOES AND POACHED EGGS | NATURE FRESH FARMS | RECIPE …
EGGS POACHED IN TOMATOES - INHABITED KITCHEN
From inhabitedkitchen.com
SHAKSHUKA RECIPE: POACHED EGGS IN STEWED TOMATOES …
From motherearthnews.com
SHAKSHOUKA (POACHED EGGS IN SPICY TOMATO SAUCE)
From loveandoliveoil.com
POACHED EGGS IN STEWED TOMATOES
From crecipe.com
POACHED EGGS IN TOMATO SAUCE | FOOD FROM PORTUGAL
From foodfromportugal.com
OLD POACHED EGG IN TOMATO RECIPE – A HUNDRED YEARS AGO
From ahundredyearsago.com
POACHED EGGS IN STEWED TOMATOES RECIPE: HOW TO MAKE IT
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From recipes-list.com
JOW - RECIPE: POACHED EGGS IN TOMATO SAUCE
From jow.fr
STEWED TOMATOES AND POACHED EGGS | NATURE FRESH FARMS | RECIPE …
EGGS POACHED IN TOMATO (SHAKSHUKA) - RELUCTANT ENTERTAINER
From reluctantentertainer.com
SHAKSHUKA (EGGS POACHED IN SPICY TOMATO SAUCE – MOROCCO)
From mediterraneanliving.com
DROPPED EGG ON TOAST (SOURDOUGH TOAST) - WHERE IS MY SPOON
From whereismyspoon.co
EGGS POACHED IN TOMATO HEAVEN RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TOMATO-PEPPER STEW WITH POACHED EGGS AND HARISSA RECIPE
From foodandwine.com
POACHED EGGS IN TOMATO SAUCE | BETTER HOMES & GARDENS
From bhg.com
SHAKSHUKA (EGGS POACHED IN SPICY TOMATO STEW)
From latestrecipes.net
STEWED MEAT WITH POTATOES AND POACHED EGGS - FOOD FROM PORTUGAL
From foodfromportugal.com
BEST CREATIVE WAYS TO COOK EGGS RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
POACHED EGGS IN TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From pinterest.com
POACHED EGGS AND TOMATOES | COMMUNITY CHICKENS
From communitychickens.com
POACHED EGGS IN STEWED TOMATOES — HUNGER RECIPES
From hungerrecipes.com
POACHED EGGS IN STEWED TOMATOES RECIPE
From crecipe.com
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From recipenet.org
POACHED EGGS IN ITALIAN TOMATO SAUCE RECIPE | A WELL-SEASONED …
From seasonedkitchen.com
STEWED BEANS WITH POACHED EGGS | FOOD FROM PORTUGAL | RECIPE
From pinterest.com
ROASTED TOMATO GRATIN WITH POACHED EGGS - THE TOMATO
From thetomato.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love