Poached Eggs in Tomato
45 Min
DF
GF

Poached Eggs in Tomato

I just returned from a weekend vacation to Mexico City with my son. Out of all the amazing meals we ate there, a breakfast dish at a famous local panaderia (bakery) caught my eye. My son loved it so much he wanted to return the next day for it and polished off his last bite exclaiming, “I could eat this every day!” I was raring to make an iteration of that dish upon return. Perfectly poached eggs were drowned in a tangy tomato sauce spiked with some peppers. The consistency lay somewhere between a soup and a curry and you can make it as simple or as bountifully filled with vegetables as you like. Here is the simplest iteration along with plenty of suggestions to amp it up. Go buy eggs from Three Sisters Farm this Saturday at Urban Harvest Market and enjoy the pungent yellow of the yolks when you cut into the eggs!

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Cook Time

45 Minutes

Serves

6

Step 1
To make the tomato sauce, in a small stockpot over high heat, warm the olive oil. Add the cumin seeds and let them pop and sizzle. This will take just a couple of seconds. Add the sliced onions and let them cook at medium heat, stirring frequently until they are wilted and light golden brown.
Step 2
Add the garlic and cook the mixture for just a few more seconds until the garlic turns white (do not let it brown or the sauce will taste bitter).
Step 3
Next add the turmeric, black pepper, chile and within a few more seconds, add the tomatoes and salt. Add a cup of water. Bring the whole mixture to a boil and lower the heat and simmer the sauce for 20 to 25 minutes or until it reduces a bit and thickens as well. Keep the sauce warm as you prepare the eggs.
Step 4
To poach the eggs, in a small stockpot bring 6 cups of water to a boil. Add the salt and vinegar.
Step 5
When ready to eat, crack the eggs into the water when it is lightly boiling then turn the heat to medium and cover the stockpot. Cook for 2 to 3 minutes if you want soft runny eggs with set whites and up to 4 minutes if you like your yolks hard.
Step 6
With a slotted spoon, remove the eggs and place them in a serving bowl. Spoon the warm tomato sauce over it. Garnish with cilantro and serve!

1/3 cup olive oil

1 teaspoon cumin seeds

1 cup sliced white onion

2 teaspoons minced garlic

1 teaspoon turmeric (optional)

1 teaspoon black pepper

1/2 teaspoon red chile powder

2 cups canned crushed tomatoes

1 teaspoon sea salt

Few sprigs of cilantro to serve


6 eggs

1 teaspoon sea salt

1 tablespoon white vinegar

Notes & Variations

  • To amp up the sauce with vegetables, add sliced peppers, zucchini, green beans and/or asparagus to the sliced onions.
  • When good tomatoes are in season, substitute the 2 cups of canned crushed tomatoes with 4 cups of fresh minced tomatoes.
  • The tomato sauce can be refrigerated for up to 5 days.
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45 Min
DF
GF

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