Eggs in the Red
Smoky Tomato-Poached Eggs with Sweet Onion
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Mediterranean and North African traditions of eggs braised in tomato, this dinner teaches you the magic of poaching eggs straight in sauce. The trick is all in the timing and a little paprika for smoky depth.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a wide skillet over medium heat. Add sliced onion and cook, stirring frequently, until deeply softened and golden, about 10 to 12 minutes.
- 02Sprinkle in the paprika, cumin, and dried oregano. Stir for 30 seconds to bloom the spices in the oil.
- 03Pour in the entire can of diced tomatoes (with juices) and add the sugar. Stir well to combine.
- 04Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with salt and black pepper.
- 05Make 8 shallow wells in the sauce with the back of a spoon. Crack one egg into each well. Sprinkle each egg with a pinch of salt and black pepper.
- 06Reduce heat to low. Cover the skillet and cook until the egg whites are just set but yolks are still a little runny, 7 to 10 minutes.
- 07Remove from heat and let rest uncovered for 2 minutes before serving. Spoon eggs and sauce into shallow bowls.
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