Poached eggs in tomato sauce

Name: Poached eggs in tomato sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 900 g tomatoes; 2 pcs garlic; 1 pcs hot pepper; 0.5 tsp sugar; 240 ml water; 75 ml olive oil; 15 g fresh cilantro; 8 pcs baguette; 8 pcs eggs; 1 tsp vinegar; to taste salt; to taste black pepper

Poached eggs cooked in a tomato sauce with cilantro and served with toasted baguette.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 394
Protein: 17 g
Fat: 27 g

Ingredients

for 4 servings

tomatoes900 g
garlic2 pcs
hot pepper1 pcs
sugar0.5 tsp
water240 ml
olive oil75 ml
fresh cilantro15 g
baguette8 pcs
eggs8 pcs
vinegar1 tsp
saltto taste
black pepperto taste

Method

6 steps

Preheat the oven to 180°C.
In a blender, process the tomatoes, garlic, hot pepper, salt, sugar, and water until smooth. Strain the mixture through a sieve to remove solid particles.
Heat most of the oil in a skillet, pour in the tomato sauce, add the cilantro, and simmer over medium heat for about 10 minutes until thickened. Adjust salt and sugar to taste, then reduce the heat.
Brush the baguette slices with oil, season with salt and pepper, place on a baking sheet, and bake in the oven for about 10 minutes until crispy.
In a deep skillet, bring water with vinegar to a gentle simmer. Carefully drop the eggs into the water and cook for 4-5 minutes until the whites are set and the yolks remain runny.
Place the eggs on plates, pour over the tomato sauce, sprinkle with fresh cilantro, and serve with the toasted baguette.