Thursday, December 31, 2015

Poached Eggs In Tomato Sauce (Shakshouka)

Serves: 1 egg per person

- 1 1/2 Tbsp. oil
- 3 minced garlic cloves
- 1 chopped small onion
- 2 cups crushed tomato
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tomato diced
- 1/4 cup of parsley
- 3 room temperature eggs
- Chopped parsley
- Feta cheese

Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate. Add dice tomato and cook until sauce has thickened. Using a spoon, create wells for the eggs, crack an egg into each well. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese. Enjoy!

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