Recipe of the Week - Eggs Poached in Spicy Tomato Sauce

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Eggs Poached in Spicy Tomato Sauce

Inspired by the Middle Eastern dish shakshuka this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.

Photo: Gibson & Smith

Photo: Gibson & Smith

Serves: 4
Hands-on time: 30 minutes
Total time: 35 minutes

INGREDIENTS:

  • 1/2 tsp olive oil
  • 1/2 green bell pepper, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cayenne pepper
  • 2 cloves garlic, minced
  • 2 cups jarred unsalted puréed and strained tomatoes (aka passata)
  • 2 tbsp fresh orange juice
  • 1/2 tsp plus 1/8 tsp sea salt, divided
  • 8 medium eggs
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup finely chopped fresh cilantro leaves

INSTRUCTIONS:

  1. In a large, deep skillet, heat oil on medium. Add bell pepper, onion, cumin, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
  2. To skillet, add tomatoes, orange juice and 1/2 tsp salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
  3. Crack 1 egg into a small bowl or cup. Gently slip egg into sauce, keeping egg whole; repeat with remaining eggs, leaving 1-inch between each. Reduce heat to medium-low and sprinkle remaining 1/8 tsp salt over top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Top with parsley and cilantro. Carefully ladle sauce and eggs into serving bowls.

Nutrients per serving (2 eggs with Spicy Tomato Sauce): Calories: 178, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 11 g, Fiber: 3 g, Sugars: 7 g, Protein: 13 g, Sodium: 439 mg, Cholesterol: 327 mg

http://www.cleaneatingmag.com/recipes/classics-made-clean/eggs-poached-in-spicy-tomato-sauce/