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Persian Eggs Poached in Tomato Sauce
Time: 30 mins
Ingredients
- 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
Directions
- 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.
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