Eggs Poached In a Spicy Tomato-Pepper Sauce
Recipe: #16495
December 29, 2014
Categories: Breakfast, Eggs, One-Pot Meal, Gluten-Free, Low Carbohydrate, Vegetarian, Fresh Tomatoes, Spicy, more
"This is good! If you like things spicy then make the recipe as written, if you prefer a milder taste then omit the jalepenos and/or cayenne. Plain halloumi cheese is firm, salty and a bit rubbery, the taste is unique, cooked, the saltiness fades into a strong savory bite, with a slightly creamy texture."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (568.2 g)
- Calories 421.9
- Total Fat - 23.9 g
- Saturated Fat - 7.9 g
- Cholesterol - 432.5 mg
- Sodium - 386 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 7.9 g
- Sugars - 15.8 g
- Protein - 26.3 g
- Calcium - 372.9 mg
- Iron - 4.3 mg
- Vitamin C - 329.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet (with lid) heat olive oil over medium heat.
Step 2
Place peppers and onions in skillet and cook until onions are soft and translucent, (about 6-7 minutes). Add garlic and spices; cook for another 2 minutes.
Step 3
Add in tomatoes. Cook for 15-18 minutes, until slightly thickened.
Step 4
Gently crack the eggs over the surface of the sauce, spacing them out around the pan. Reduce heat to low and cover pan. Cook 6-9 minutes (about 6 minutes for runny yolks, and 9 for firmer).
Step 5
Add the cheeses and parsley to the pan and cover again for just a minute to allow the feta to start to melt.
Step 6
Serve from the skillet.
Tips
No special items needed.
0 Reviews
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