Eggs Poached In Curried Tomato Sauce Recipes

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EGGS POACHED IN CURRIED TOMATO SAUCE

This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 45m

Yield 1 serving

Number Of Ingredients 15



Eggs Poached in Curried Tomato Sauce image

Steps:

  • If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
  • Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
  • For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams

1/2 tablespoon tamarind paste, or a 1/2-inch ball of tamarind pulp (1/4 ounce) plus 1/4 cup warm water, or 1 tablespoon fresh lemon juice
2 teaspoons canola oil
1 shallot, chopped
1 garlic clove, minced
1 small serrano pepper, minced more to taste, or 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 (14-ounce) can diced tomatoes in juice
Salt
freshly ground pepper
Pinch of cayenne
1 to 2 eggs
1 tablespoon chopped cilantro
3/4 cup cooked basmati rice

EGGS POACHED IN TOMATO SAUCE

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13



Eggs Poached in Tomato Sauce image

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese

Provided by Tasty

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 13



Poached Eggs In Tomato Sauce (Shakshouka) Recipe by Tasty image

Steps:

  • Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
  • Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
  • Add dice tomato and cook until sauce has thickened.
  • Using a spoon, create wells for the eggs, crack an egg into each well.
  • Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams

1 ½ tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
2 cups crushed tomato
1 tablespoon worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon paprika
1 tomato, diced
¼ cup fresh parsley
3 eggs, room temperature
parsley, chopped, to garnish
feta cheese, to garnish

HARD BOILED EGGS IN CURRIED TOMATO SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Hard Boiled Eggs in Curried Tomato Sauce image

Steps:

  • Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.

4 tablespoons vegetable oil
1 large onion, thinly sliced
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon each ground cumin, cardamom, coriander and turmeric
2 cups finely chopped fresh plum tomatoes
1 cup chicken broth
6 hard boiled eggs, halved lengthwise
Salt and pepper
Toasted sliced almonds and chopped cilantro or parsley for garnish

EGGS IN TOMATO SAUCE

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13



Eggs in Tomato Sauce image

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

POACHED EGGS IN TOMATO SAUCE

This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4

Number Of Ingredients 8



Poached Eggs in Tomato Sauce image

Steps:

  • Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
  • In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
  • Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
  • Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

1 can (28 ounces) whole plum tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

SHAKSHUKA

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Provided by Good Food team

Categories     Main course, Supper

Time 25m

Number Of Ingredients 8



Shakshuka image

Steps:

  • Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
  • Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Protein 21 grams protein, Sodium 1.25 milligram of sodium

1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs

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