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 WITH ROASTED TOMATOES AND PORTABELLAS
Categories Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
- While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
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
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.
PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)
Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook.
Provided by DailyInspiration
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
- Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
- Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
- Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.
POACHED EGGS WITH SPINACH AND TOMATOES
Steps:
- Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
- Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.
- When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.
- Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
- Notes
- Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
- Fit to Eat Recipe
- (Per serving)
- Calories: 209
- Fat: 14g
- Cholesterol: 425mg
- Carbohydrate: 7g
- Sodium: 457mg
- Protein: 15g
- Fiber: 2g
POACHED EGGS WITH MUSHROOMS AND TOMATOES
Recipe from Real Simple Magazine, Feb 2010. Great fast vegetarian entree! Next time I am going to throw some spinach in with them mushrooms to boost the green factor :)
Provided by januarybride
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
- Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
- Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
- Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.
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.
POACHED EGGS WITH SEASON TOMATOES
A recipe that can double as a brunch or an easy dinner recipe. Don't over cook the tomato, they are better firm.
Provided by Fuller Cooking
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the tomatoes with the dill blend and garlic and sauté them in the oil in a small pan about 2 minutes on medium heat. Poach the eggs to desired consistency or soft boil them. Butter the English muffin, arrange the tomato slices on top and put an egg on top of each.
- For more recipes using organic herbs go to http://www.fullersfineherbs.com.
Nutrition Facts : Calories 308.5, Fat 13.3, SaturatedFat 3.9, Cholesterol 423, Sodium 385.5, Carbohydrate 28.6, Fiber 2.8, Sugar 4.4, Protein 18.2
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