1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (394g) Recipe makes 2 servings
Calories 298
Calories from Fat 185		(62%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 153mg		6%
Potassium 777mg		22%
Total Carbohydrate 14.5g		4%
	Dietary Fiber 3.5g	14%
	Sugars 8.8g
Protein 15.2g		30%
detailed view... how is this calculated?

Persian Eggs Poached in Tomato Sauce

Recipe #140936 | 30 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 11, 2005

I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

SERVES 2 -4 (change servings and units)

Ingredients

1 1/2 tablespoons olive oil or butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4-5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped

Directions

1
Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
2
Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
3
Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
4
Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
5
Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
6
Serve with warmed pita or other flatbread of choice.
7
•Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sooty_Cat

On Oct 7, 2009

This is a really yummy and easy dish to make. I used a combination of tinned roma tomatoes and fresh tomatoes, also adding the cumin and chilli which is suggested, and it worked very well. We served it over toast with some asparagus spears for a light dinner and it did the trick really well! Thanks for a different and yummy dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: FriendlyChefy

On Aug 13, 2009

Instead of tomatoes I used a can of diced tomatoes in sauce. It was amazing after it was cooked and we spooned the eggs and sauce over thick Texas Toast. Really delicious!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Southern Slow Cooker

On Mar 29, 2008

I followed Miss Dipsy's suggestion, adding small amounts of cumin and cayenne pepper in with the onions (plus one extra garlic clove) and about 1 1/2 tbsp of vinegar and a pinch of sugar in with a 14.5 oz tin of diced tomatoes with chilies, topping with coriander. And the taste was phenomenal. I think adding the cumin and vinegar in particular gave it just the right taste. I will be making this one for brunch many more times to come.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: NcMysteryShopper

On Oct 18, 2005

I loved these!!! I added fresh cilantro and cumin to it as you described in the description. I halved the recipe as I was just making it for myself. I added a tablespoon of water to each well as my tomatoes were not very juicy (I did leave the skins on). Thank you for a wonderful brunch!!!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 27 reviews