Best Poached Eggs In Tomato Sauce With Chickpeas And Feta 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.

POACHED EGGS IN TOMATO SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives 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 eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
• Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.

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.