Breaking Eggshells in the Mediterranean
Tomato-Poached Eggs with Sautéed Onions
30 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean and Middle Eastern classics, this dish is all about coaxing maximum flavor from minimal ingredients. You’ll learn how a can of tomatoes and an onion can become dinner heroes, no shopping trip required.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 7-8 minutes.
- 02Stir in the paprika, cumin, and oregano. Cook for 30 seconds until fragrant.
- 03Add the drained diced tomatoes and sugar, and season generously with salt and black pepper. Simmer, uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 minutes.
- 04Taste and adjust seasoning. With the back of a spoon, make 8 small wells in the sauce. Crack one egg into each well, spacing them evenly.
- 05Cover the skillet and reduce the heat to low. Cook until the egg whites are just set but yolks remain runny, 6-8 minutes.
- 06Remove from heat and let rest, uncovered, for 2 minutes before serving. Finish with more black pepper and, if you like, a sprinkle of extra oregano.
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