I realize there are probably thousands of recipes out there for ‘eggs cooked in tomato sauce’ but this is quick, over-the-top tasty, one-pot, ‘any time of the day’ meal – that’s also very flexible! I think the key ingredient in Ricardo’s version is really good paprika, and for us, serving it over quinoa made the meal. Below is my adjusted version that fills a large skillet and feeds the 4 of us, in this case, for dinner over quinoa. But how tasty would this be served over crunchy garlic bread? – enjoy!
1/4 c. olive oil for cooking
1 large onion, finely chopped AND 1 T. minced garlic
2 t. paprika AND 1/2 t. freshly ground pepper
1 t. EACH kosher salt, cumin AND turmeric
a good pinch of red pepper flakes
1 c. good chicken (or vegetable broth)
1 can (796 mL) whole tomatoes, broken up AND 1 can (398 mL) tomato sauce
9 eggs (for us – fit in as many as you wish)
1/2 c. + crumbled feta or old cheddar
chopped cilantro or parsley for garnish
quinoa, rice, toasted baguettes or roasted vegetables for serving
In a large skillet (that has a lid), heat up the olive oil and cook the onion for a few minutes until softened, then add in the garlic and all spices and cook for 1 minute more.
Pour in the broth and scrape up any browned bits, then add in the tomatoes and sauce and bring the mix to a boil. This is a good time to taste for seasonings. Simmer for about 15 minutes until the sauce has thickened a titch.
If your sauce is quite thick, use a spoon to make a well for the eggs, or in my case, I cracked each egg where I wanted it to go and then used a spoon to gently manipulate the sauce so that each egg sank a little bit. Sprinkle all with the cheese and then cover and simmer gently for 5 or so minutes until the eggs are poached or until the whites are obviously cooked. Garnish and serve as you wish!