Eggs Machina
Stewed Tomato and Onion Hash with Poached Eggs
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean and American diner classics, this hash transforms humble pantry fare into a hearty, savory meal. You’ll learn how to coax maximum flavor from canned tomatoes and onions, plus poach eggs directly in the sauce for a showstopper finish.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and just starting to brown, about 7 minutes.
- 02Sprinkle the paprika, cumin, oregano, and garlic powder over the onions. Sauté for 1 minute to bloom the spices.
- 03Pour in the canned tomatoes with their juices and add the sugar. Stir well and bring to a simmer.
- 04Reduce the heat to low and let the mixture cook, stirring occasionally, until thickened to a chunky sauce, about 15 minutes. Season to taste with salt and black pepper.
- 05Use a spoon to make 8 small wells in the tomato-onion hash. Crack an egg into a small cup, then gently slide it into a well. Repeat with remaining eggs.
- 06Drizzle 1 tbsp white vinegar over the eggs. Cover the pan and cook on low until the egg whites are set but yolks are still runny, 6 to 8 minutes.
- 07Uncover, turn off the heat, and let sit 2 minutes for carryover cooking. Season the eggs with salt and black pepper.
- 08Scoop generous portions of hash and eggs into shallow bowls and serve immediately.
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