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Recipesauce/condiment Vegetarian

Persian Eggs Poached in Tomato Sauce

i am fortunate to work at a place where the manager of the cafeteria is a moroccan native. our mutual love of food has resulted in endless exchange of recipes, spices and samplings. ) one one occasion, i was lucky enough to be able to share in the lunch he prepared for the staff. i love eggs and his were just amazing. this recipe from world vegetarian seems like a close approximate - though i know his version included a generous bit of cumin and cilantro. i'm posting the original here and will begin to tinker. once perfected, i'll post that version as a second recipe. will experiment to see if this works as well with canned tomatoes.

complex8 ingredients16 preparation steps
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Ingredients

  • olive oil
  • onion
  • garlic clove
  • tomatoes
  • salt
  • pepper
  • eggs
  • chives

Preparation

  1. 1put the oil in a non-stick skillet over medium high heat
  2. 2add onions and garlic
  3. 3stir-fry for a minute , then reduce heat to medium
  4. 4continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges
  5. 5add the tomatoes and simmer
  6. 6cook uncovered for 10 minutes
  7. 7season with salt and pepper to taste
  8. 8once the sauce has cooked , use the back of a spoon to create 4 rounded wells , one in each quarter of the pan
  9. 9carefully break each egg and place into each of the hollows
  10. 10cover pan with a lid leaving it partially open to allow some heat and moisture to escape
  11. 11cook until eggs reach your preferred level of doneness
  12. 12carefully scoop egg with some sauce onto serving plates
  13. 13garnish with chives
  14. 14serve with warmed pita or other flatbread of choice
  15. 15variation: you can make this a little spicier , add a small chili to the onions
  16. 16if you do so , you may want to omit the chives and instead garnish with finely chopped parsley