Spice Poached Eggs Recipes

20 BEST WAYS TO COOK POACHED EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poached egg dish in 30 minutes or less!

SPICY BLACK BEAN SOUP WITH POACHED EGGS

Steps:

• Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
• Add the lime zest and juice and season with salt and pepper to taste.
• Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.

FARM-FRESH POACHED EGGS

Steps:

• Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
• Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
• Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

POACHED EGGS WITH SLOW COOKED SPICY LENTILS

Steps:

• In a skillet, heat oil over medium heat.
• Add onions, and cook, stirring, until softened, about 3 minutes.
• Add garlic, ginger, coriander, cumin, and black pepper.
• Cook, stirring constantly, for one more minute.
• Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Stir in coconut milk, salt, and chili flakes.
• Cover and continue to cook for 30 minutes.
• Ladle into soup bowls and top with a poached egg.
• In order to make in advance:.
• Complete steps until mixture is placed into slowcooker.
• Refrigerate overnight and then transfer to slowcooker.

POACHED EGGS WITH YOGURT AND SPICY BUTTER

Steps:

• Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
• Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
• Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

POACHED EGGS IN SPICY TOMATO SAUCE (SHAKSHOUKA)

Steps:

• In a medium skillet, heat the oil over medium heat. Add the onion and saute until tender. Stir in the peppers, garlic, and jalapeño. Cook until slightly softened, about 10 minutes. Scape the mixture into a slow cooker and add the tomatoes, paprika, turmeric, sugar, 1 teaspoon of salt, and pepper to taste, and stir to combine. Cover and cook on high for 2 hours.
• Stir the sauce and taste for seasoning. Break 1 egg into a small cup and gently slip into the sauce in the slow cooker. Repeat with the remaining eggs. Sprinkle the eggs with the avatar and replace the cover and cook for 10 minutes, or until the eggs are set to taste.
• Spoon the eggs and sauce into serving bowls and serve with hot fresh pita bread for dipping.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

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.

POACHED EGG WITH SPICY RICE

Steps:

• Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
• Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.