Eggs Poached in Spicy Tomato Sauce
Inspired by the Middle Eastern dish shakshuka this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.
Hands-on time: 30 minutes
Total time: 35 minutes
- 1/2 tsp olive oil
- 1/2 green bell pepper, seeded and finely chopped
- 1/4 cup finely chopped red onion
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp ground cayenne pepper
- 2 cloves garlic, minced
- 2 cups jarred unsalted puréed and strained tomatoes (aka passata)
- 2 tbsp fresh orange juice
- 1/2 tsp plus 1/8 tsp sea salt, divided
- 8 medium eggs
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1/4 cup finely chopped fresh cilantro leaves
- In a large, deep skillet, heat oil on medium. Add bell pepper, onion, cumin, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
- To skillet, add tomatoes, orange juice and 1/2 tsp salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
- Crack 1 egg into a small bowl or cup. Gently slip egg into sauce, keeping egg whole; repeat with remaining eggs, leaving 1-inch between each. Reduce heat to medium-low and sprinkle remaining 1/8 tsp salt over top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Top with parsley and cilantro. Carefully ladle sauce and eggs into serving bowls.
Nutrients per serving (2 eggs with Spicy Tomato Sauce): Calories: 178, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 11 g, Fiber: 3 g, Sugars: 7 g, Protein: 13 g, Sodium: 439 mg, Cholesterol: 327 mg