Poached Eggs in Tomato Sauce
Poached Eggs in Tomato Sauce
Ingredients
- 1 onion, finely chopped
- 3 tablespoons (45 ml) olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon (5 ml) sweet paprika
- 1 teaspoon (5 ml) ground turmeric
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 3/4 cup (180 ml) chicken or vegetable broth
- 1 can 28 oz (796 ml) diced tomatoes
- 4 to 6 eggs
- 1/2 cup (125 ml) crumbled feta cheese
- 2 tablespoons (30 ml) chopped parsley (optional)
- 4 toasted baguette slices rubbed with garlic
- Salt and pepper
Instructions
- In a large skillet, soften the onion in the oil. Add the garlic and spices and cook for 1 minute. Deglaze with the chicken broth. Add the tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes or until the sauce thickens.
- With a ladle, shape four or six wells in the tomato sauce. Break an egg in each well and sprinkle with the cheese. Cover and simmer gently for 5 to 6 minutes or until the egg white is cooked. Sprinkle with the parsley. Serve with toasted bread.
Poached Eggs in Tomato Sauce