Ingredientes para Persian Eggs Poached In Tomato Sauce
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Cómo preparar Persian Eggs Poached In Tomato Sauce
- Heat olive oil in a non-stick skillet over medium-high heat.
- Add chopped onions and minced garlic to the skillet.
- Sauté for 1 minute, then reduce heat to medium.
- Continue cooking for 3-4 minutes, until onions are translucent with lightly browned edges. Stir occasionally.
- Add crushed tomatoes (or chopped fresh tomatoes), cumin, and chili (if using).
- Season with salt and pepper to taste.
- Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until sauce slightly thickens.
- Reduce heat to low. Using the back of a spoon, gently create 4 wells in the tomato sauce, one in each quarter of the pan.
- Carefully crack each egg into a separate well.
- Cover the pan with a lid, leaving it slightly ajar to allow steam to escape.
- Cook until eggs reach desired doneness (about 3-5 minutes for runny yolks, longer for firmer yolks).
- Gently scoop each egg with some of the sauce onto serving plates.
- Garnish with fresh cilantro and chives (or parsley).
- Serve immediately with warm pita bread or flatbread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
33g
Fat
23g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Breakfast Main Dish Eggs Dairy Vegetables Asian Middle Eastern Iranian Persian Vegetarian Eggs Stove Top Dietary Low Sodium Low Calorie Low Carb Inexpensive Low In Something Tomatoes Brunch Taste Mood Savory Equipment Number Of Servings Presentation Served Hot
