Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Eggs, Middle Eastern
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
One-skillet dishes, like this one offer the bonus of quick cleanup. Tomato Poached Eggs is a recipe inspired by the traditional Middle Eastern dish shakshuka. This dish is great for breakfast, lunch or dinner.
- 2 Large Shallots (Finely Chop)
- 1 Cup Sliced Pimientos
- 1 Tablespoon Olive Oil
- 2 Garlic Cloves (Minced)
- 2 Cups Crushed Tomatoes
- 1/4 Teaspoon Red Pepper Flakes
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Paprika
- 4 Large Eggs
- Ciabatta Bread Loaf
- 1/4 Cup Crumbled Feta (Optional)
- 1 Tablespoon Chopped Parsley
- In large skillet heat olive oil over a medium-high heat. Add shallots and garlic. Cook 2 minutes until golden. Add crushed tomatoes, pimientos, red pepper flakes, kosher salt, cumin, and paprika. Heat to a simmer and then reduce heat to medium-low.
- Using a spoon make 4 wells in the sauce. Crack one egg into each well. Cover the skillet and cook 6 minutes, until egg whites have set. Remove from heat. Garnish with parsley and feta. Serve with ciabatta bread.
- Serves 4
- Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 Minutes
- "Work With What You Got!"
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