Sunday, October 28, 2012


Okay. You know I love eggs. And lately I've been really loving baked- and poached-egg things (see: this, this, this, etc). Obviously I had to try this one, too. I thought the recipe seemed really boring, but it wasn't! The tomatoes cooked down and almost kind of caramelized. It was really great. I poke the yolk and bake the whole thing until it's not liquidy anymore because I HATE RUNNY YOLKS SO MUCH but it still worked so well with everything. I really liked this a lot and I would make it again.


Vegetarian Times, June 2012

This poached egg dish is an Israeli favorite in restaurants and home kitchens. You can prepare the sauce in advance, and then reheat just before cooking the eggs.

1 1/2 teaspoon olive oil
1 medium onion, chopped (1 1/3 cups)
1 red bell pepper, diced (1 1/3 cups)
1 jalapeno chile, chopped (3 tablespoons)
2 cloves garlic, minced (2 teaspoons)
8 Roma tomatoes, diced (4 1/2 cups)
1/2 teaspoon ground cumin
1 tablespoon tomato paste
4 large eggs
3 tablespoons chopped parsley, optional

1. Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7 to 9 minutes. Add jalapeno and garlic and saute 1 minute more. Add tomatoes and cumin and season with salt and pepper, if desired. Cover, and cook 2 minutes. Uncover, and cook 6 to 8 minutes, or until mixture thickens. Stir in tomato paste, and cook 1 minute more.

2. Reduce heat to low. Make 4 cavities in mixture with spoon. Break 1 egg into small dish and slip into cavity. Repeat with remaining eggs. Cover, and cook 8 to 10 minutes, or until egg whites are set. Sprinkle with parsley, if using.

Servings: 4

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