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Tomato Poached Eggs

October 24, 2013

20130928 Tomato Poached Eggs 02

Eggs are a great breakfast. This is a different way to make them that packs a lot of flavor. Perfect for a weekend brunch, because you can multiply the recipe for additional guests!

You will need:

  • 3 T olive oil
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced (more if you want extra spice)
  • 1/2 t red pepper flakes
  • 1 t paprika
  • 1/2 t cumin
  • 1 can (14.5 oz) crushed tomatoes (I really like fire roasted)
  • 1/2 c feta, crumbled
  • Salt and pepper, to taste
  • 4 eggs
  • Several large handfuls of baby arugula
  • 2 scallions, chopped

Then you will…

  1. Preheat your oven to 425 degrees.
  2. In a cast iron (or ovenproof) skillet, heat the olive oil over medium heat. Add the onion, garlic and jalapeno.
  3. Saute for about 6 minutes over medium-low heat until tender.
  4. Mix in the red pepper flakes, paprika and cumin and cook another 2 minutes.
  5. Stir in the tomatoes with their juices. Bring to a boil and then reduce heat to simmer for about 12 minutes. Stir occasionally until thickened.
  6. Add salt and pepper to taste.
  7. Remove from heat. Sprinkle with the feta.
  8. Make a little well in the sauce for each egg. Break one egg into each hole.
  9. Bake 5 minutes.
  10. Sprinkle the arugula and scallions on top. Bake another 2-3 minutes, until the greens are wilted and the center of the eggs are still runny.
  11. Serve with toast or some pita.

20130928 Tomato Poached Eggs 01

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3 comments

  1. Alternately, If You Don’t Have An Oven-proof Skillet, You Could Probably Just Pop A Lid On After Adding The Eggs And Poach Them That Way. Do You Think It Would Lose Anything That Way? (Sorry My Phone Is Making Every WorD Capitalized)


    • I think that using the cover would be a great alternative. I would cover the pan right after adding the eggs, and then I would leave it uncovered while wilting the greens to keep extra condensation from making the greens soggy.


  2. wow sounds so awesome, i love this idea!



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