Persian Eggs Poached in Tomato Sauce

czwartek, 6 lutego 2014

Persian Eggs Poached in Tomato Sauce

Time: 30 mins


  • 1 1/2 tablespoons olive oil or 1 1/2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 -5 medium tomatoes, peeled, seeded and chopped
  • salt (to taste)
  • pepper (to taste)
  • 4 eggs
  • 1 tablespoon chives, finely chopped


  • 1 Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
  • 2 Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
  • 3 Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
  • 4 Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
  • 5 Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
  • 6 Serve with warmed pita or other flatbread of choice.
  • 7 \u2022Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

0 komentarze :

Prześlij komentarz