Eggs Poached in Spicy Tomato Sauce | Gluten-Free Recipes - Clean Eating Magazine

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.
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vegetarian poached egg recipe

Eggs Poached in Spicy Tomato Sauce

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

  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.

Nutrition Information

  • Serving Size: 2 eggs with Spicy Tomato Sauce
  • Calories: 178
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 327 mg
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 439 mg
  • Sugar Content: 7 g