Best 6 Eggs Poached In Tomato Olive Sauce Recipes

EGGS IN PURGATORY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
• Stir in the spinach a few handfuls at a time, letting it wilt.
• With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

BAKED EGGS IN TOMATO-PIMENTO OLIVE SAUCE

Steps:

• Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
• Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.
• Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

Steps:

• 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!

POACHED EGGS IN TOMATO SAUCE

Steps:

• Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
• In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
• Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
• Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large cast-iron skillet, heat the oil over medium heat.
• Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
• Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
• Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
• Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
• Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
• NOTE: To speed the process up, cover the skillet with a large lid.
• Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
• Enjoy!