Simmer Down Now
Spicy Tomato and Onion Stew with Poached Eggs
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by rustic Mediterranean stews, this dinner simmers canned tomatoes and onions with a trifecta of spices, and then gently poaches eggs right in the pot. You’ll master the art of blooming spices and thickening with flour for body, science in action, folks.
Ingredients
Yield
4
Instructions
- 01In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and a generous pinch of salt. Cook, stirring often, until softened and starting to brown, about 6-8 minutes.
- 02Stir in the flour and cook for 1 minute, stirring constantly to form a thick paste with the onions.
- 03Add paprika, cumin, chili powder, and garlic powder. Toast with the onions and flour for 30 seconds until fragrant.
- 04Pour in the canned tomatoes with their juices, the water, and sugar. Scrape the bottom of the pan to release any browned bits.
- 05Bring to a simmer. Taste and season with salt and black pepper. Reduce the heat to medium-low, cover, and let it bubble gently until the onions are meltingly soft and the stew thickens, about 12 minutes.
- 06Uncover and make 4 small wells in the stew with the back of a spoon. Crack an egg into each well. Sprinkle eggs lightly with salt and pepper. Cover and simmer gently until whites are set and yolks are still just runny, about 6-8 minutes.
- 07Remove from heat and let rest for 2 minutes before serving. Finish with a pinch of paprika for color if desired. Serve hot, scooping an egg and plenty of stew into each bowl.
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