Persian Eggs Poached in Tomato Sauce
Transform your breakfast or brunch routine with Persian Eggs Poached in Tomato Sauce, a vibrant and aromatic dish inspired by Middle Eastern flavors. Perfectly poached eggs nestle in a spiced tomato sauce infused with turmeric, cumin, and a hint of cinnamon, creating a warming and deeply satisfying meal. The rich, savory base is balanced with fresh herbs like parsley and cilantro, while the dish's versatility makes it ideal for enjoying with flatbread or crusty bread. Ready in just 35 minutes, this two-serving delight is a flavorful twist on traditional poached eggs, delivering a comforting yet bold culinary experience that’s perfect for any time of day. Whether you're craving a quick breakfast or an effortless dinner, this dish is sure to become a favorite.
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Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 400 grams canned crushed tomatoes
- 0.5 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 1 serving, optional flatbread or crusty bread
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the finely chopped onion and sauté for 5-7 minutes until soft and golden.
Step 3
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 4
Add the turmeric, cumin, and cinnamon to the skillet, stirring to coat the onions and garlic with the spices.
Step 5
Pour in the canned crushed tomatoes and water, then season with salt and black pepper. Stir well to combine.
Step 6
Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook uncovered for 10 minutes, stirring occasionally to thicken and develop flavors.
Step 7
Use a spoon to create small wells in the sauce and gently crack an egg into each well. Repeat for all four eggs.
Step 8
Cover the skillet with a lid and allow the eggs to poach in the sauce for 5-7 minutes, or until the whites are set but the yolks remain runny (or cook longer if you prefer fully set yolks).
Step 9
Remove the skillet from heat and sprinkle the chopped parsley and cilantro over the dish.
Step 10
Serve hot with flatbread or crusty bread to mop up the flavorful sauce.
Nutrition Facts
| Serving size | (986.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 880.0 |
| Total Fat 51.2g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 744mg | 0% |
| Sodium 3419.1mg | 0% |
| Total Carbohydrate 72.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 25.1g | |
| Protein 38.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 337.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2153.2mg | 0% |
Source of Calories