Wild Ginger

recipes for pleasure and nurishment

Poached Eggs in Spicy Tomato Sauce

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There are many, many blogs out there, and some of them have wonderful recipes. One that I follow is Smitten Kitchen because the recipes are never too daunting, they go beyond baking (I’m not a baker–all the measuring–too precise), and the pictures entice me to cook even when I am tired.

Poached eggs are a favorite of mine, and I wanted a recipe that would make them palatable and interesting for my partner. I found these traits in a Smitten Kitchen recipe for Shakshuka, is a Libyan dish, that has some heat. While the dish would make a great breakfast or brunch, especially for those who like more of the savory early in the morning, I made this for a light supper, with warm French bread (the chewier the better). We had this as a early spring dinner out on the porch, and it warmed us up. This would be a nice dish any time of the year, and one could play around with ingredients according to taste or what one has in the fridge/pantry.

The creaminess of the poached eggs melds with the tang of tomatoes and the bite of the Anaheim peppers. The Smitten recipe calls for five Anaheims or three Jalapenos, but I found that three Anaheim peppers was perfect so you don’t lose the other tastes with too much heat. Likewise, I did not use as much garlic because I wanted to really taste the tomatoes. We had some leftovers, and this heated up well.

My recipe is adapted from SK, who adapted it from Saveur. It reminds me of a tasty game of telephone.

Ingredients
1/4 cup olive oil
3 Anaheim chiles , stemmed, seeded, and finely chopped
1 small yellow onion, chopped
2 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped cilantro (or parsley)
Warm French Bread.
Directions
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands (This part is fun). Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs do not touch. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and cilantro and serve with French bread, for dipping the aromatic sauce.

Enjoy!

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