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 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 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 A TOMATO AND POBLANO RAJAS SAUCE
Make and share this Poached Eggs in a Tomato and Poblano Rajas Sauce recipe from Food.com.
Provided by Ambervim
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Place tomatoes, garlic and bay leaves in the blender and puree until smooth.
- In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
- When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
- Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
Nutrition Facts : Calories 273.9, Fat 18.2, SaturatedFat 5.9, Cholesterol 260.1, Sodium 676.4, Carbohydrate 14.7, Fiber 2.9, Sugar 7.7, Protein 14.7
POACHED EGGS WITH TOMATO CILANTRO SAUCE
Categories Egg Tomato Breakfast Brunch Poach Quick & Easy Hot Pepper Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
- While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
- Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
- Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.
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- Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Remove bay leaves and place tomatoes and garlic in the blender and puree until smooth.
- In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
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- Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
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