Poached Eggs In Catsup Recipes

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
• Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
• Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
• Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Steps:

• Mix the catsup, vinegar and water in a frying pan with a tight fitting lid.
• Heat over medium flame until the liquid starts to bubble.
• Add the butter and stir until melted.
• Carefully add the eggs, and simmer covered for 3 minutes.
• Remove the eggs with a slotted spatula and place on the toast.
• Pour the catsup sauce over the eggs and top with the cheese.

Steps:

• Melt butter and catsup in skillet till HOT.
• Break eggs into catsup mixture separately; cover with tight fitting lid and cook on LOW heat till desired doneness is reached.
• Remove with slotted turner and place on buttered toast.
• 2 servings.