Eggs Simmered in Tomato Sauce
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Ingredients
1 cup chopped onion
3 chopped poblano peppers
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 garlic cloves, minced
1 can chopped tomatoes (28 oz.)
2 teaspoons kosher salt
1 teaspoon red wine vinegar
6 large eggs
½ cup shredded feta or queso fresco cheese
2 tablespoons chopped fresh cilantro
To make
This aromatic lenten dish is inspired by Middle Eastern shakshuka. Don't forget to add more crusty bread so that the tomato sauce is soaked in spices.
Saute the onion and pepper in hot oil in a 12-inch skillet over medium-high heat for 6 minutes. Add the butter and the next 3 ingredients; simmer for 2 minutes. Add tomatoes, salt, vinegar, and 1 cup of water; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes. Break the eggs and dip them in the tomato sauce one at a time. Cover and simmer for 3 minutes or until the eggs are cooked through. Sprinkle cheese and cilantro on top.
Saute the onion and pepper in hot oil in a 12-inch skillet over medium-high heat for 6 minutes. Add the butter and the next 3 ingredients; simmer for 2 minutes. Add tomatoes, salt, vinegar, and 1 cup of water; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes. Break the eggs and dip them in the tomato sauce one at a time. Cover and simmer for 3 minutes or until the eggs are cooked through. Sprinkle cheese and cilantro on top.
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Author:Admin
Published: 11/21/2023 12:34 AM
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