HARD BOILED EGGS IN CURRIED TOMATO SAUCE
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.
EGGS IN TOMATO SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
HARD-BOILED EGG CASSEROLE
Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.
Provided by Mary Shawhan
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
- Arrange eggs, cut-side down, in the prepared baking dish.
- Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
- Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
- Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g
ANDE KI KARI (EGGS IN SPICY TOMATO SAUCE)
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste. You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce. You can serve the eggs over rice, or with flatbread on the side.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.
- Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)
- Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.
- Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.
- When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 545 milligrams, Sugar 5 grams, TransFat 0 grams
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
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
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EASY SHAKSHUKA RECIPE - THE MEDITERRANEAN DISH
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5/5 (109)Calories 111 per servingCategory Breakfast, Lunch
- Heat extra virgin olive oil in a large heavy skillet or pan. Add chopped onions, bell peppers, and garlic. Add coriander, paprika, cumin, crushed red pepper flakes (if using) and a good pinch of kosher salt and black pepper. Cook this sofrito mixture for at least 5 minutes, stirring occasionally, until the vegetables are tender u003cimg alt=u0022bell peppers, onions, garlic and spices cooking in skilletu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/shakshuka-recipe-2.jpgu0022/u003e
- To make the shakshuka sauce, add fresh diced tomatoes (about 6 vine ripe tomatoes) and 1/2 cup of tomato sauce (alternatively, you can use a 28-ounce can of whole tomatoes or 6 cups of canned diced tomatoes with their juices). Bring to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few minutes until the tomato mixture (or shakshuka sauce) has thickenedu003cimg alt=u0022tomato mixture for shakshuka sauce u0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/shakshuka-recipe-3.jpgu0022/u003e
- Now, using the back of a wooden spoon make some indentations or u0022wellsu0022 in the chunky shashuka sauce. Make sure that you space out those wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created. u003cimg alt=u0022eggs added to the tomato mixturesu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/shakshuka-recipe-4.jpgu0022/u003e
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EGGS IN PURGATORY - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (14)Total Time 25 minsCategory BreakfastCalories 341 per serving
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
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