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Persian Eggs Poached In Tomato Sauce

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Ingredients

Adjust Servings:
1 1/2 tablespoons olive oil or 1 1/2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 - 5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped

Nutritional information

293.5
Calories
181 g
Calories From Fat
20.2 g
Total Fat
4.6 g
Saturated Fat
372 mg
Cholesterol
156.2 mg
Sodium
14.1 g
Carbs
3.6 g
Dietary Fiber
8.4 g
Sugars
15.2 g
Protein
197 g
Serving Size

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Persian Eggs Poached In Tomato Sauce

Features:
    Cuisine:

    My dad made this when I was young he added peppers .sometimes cooked bacon .

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Persian Eggs Poached in Tomato Sauce,I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate – though I know his version included a generous bit of cumin and cilantro. I’m posting the original here and will begin to tinker. Once perfected, I’ll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.,My dad made this when I was young he added peppers .sometimes cooked bacon .


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    Steps

    1
    Done

    Put the Oil in a Non-Stick Skillet Over Medium High Heat. Add Onions and Garlic. Stir-Fry For a Minute, Then Reduce Heat to Medium. Continue Cooking Vegetables For 3 or 4 Minutes So That the Onion Becomes Translucent With a Little Color Around the Edges.

    2
    Done

    Add the Tomatoes and Simmer. Cook Uncovered For 10 Minutes. Season With Salt and Pepper to Taste.

    3
    Done

    Once the Sauce Has Cooked, Use the Back of a Spoon to Create 4 Rounded Wells, One in Each Quarter of the Pan. Carefully Break Each Egg and Place Into Each of the Hollows.

    4
    Done

    Cover Pan With a Lid Leaving It Partially Open to Allow Some Heat and Moisture to Escape. Cook Until Eggs Reach Your Preferred Level of Doneness.

    5
    Done

    Carefully Scoop Egg With Some Sauce Onto Serving Plates. Garnish With Chives.

    6
    Done

    Serve With Warmed Pita or Other Flatbread of Choice.

    7
    Done

    variation: You Can Make This a Little Spicier, Add a Small Chili to the Onions. If You Do So, You May Want to Omit the Chives and Instead Garnish With Finely Chopped Parsley.

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    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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