Ingredients for Persian Eggs Poached In Tomato Sauce
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How to Make 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