Poached Eggs in Spicy Tomato Sauce
Day 34 of the food challenge! Less than two more weeks to go and results continue to be amazing for our friends and family.
I had a dish similar to this at a cute little cafe in Long Island City called BreadBox. It doesn’t sound very paleo but they have some great breakfast options. This one in particular is a favorite for my husband and me. It reminds me of an amazing breakfast I had in Zihuatanejo a couple of years ago. YUM. I also like this dish because it’s forgiving on my poorly poached eggs – I can rarely make them pretty enough to serve the silver fox, Eric Ripert. But I’ll keep working on it.
In a medium size pan, add olive oil and sautee your chopped onions on high heat until golden brown. Mix your tomato paste and water together and pour into pan. Add your chopped tomatoes, stir until thoroughly mixed in the pan. Cover and lower heat to medium.
To poach your eggs – take water to a boil in a large pot. I find it easier to crack an egg into a small bowl and pour them in one at a time (versus putting them directly into the pot of hot water). Pour in your eggs one at a time and boil for 3-4 minutes. Then scoop then out with a slotted spoon and place on a paper towel to dry.
While you are poaching your eggs, stir the tomato mixture. The tomatoes should have softened nicely to the consistency of canned crushed tomatoes. Add some salt and pepper to taste. To serve – put your poached eggs in a bowl and then pour your spicy tomato sauce on top. Serve and enjoy!
Note: I like to make my tomato sauce extra spicy so the more chili pepper flakes the better! The great thing is that the poached eggs will reduce the heat because the yolk of the egg will dilute the heat a little bit. The morning I made this breakfast, I also had a side of my friend Lukshmi’s Vegetable Medley. My husband thought this dish was delicious by adding that directly into his bowl of tomato sauce. Experiment and enjoy!