“Eggs in tomato sauce” isn’t the most attention-grabbing recipe title out there. This recipe, however, will grab the attention of your taste buds. It’s my favorite breakfast (and occasional lunch) these days. And because these eggs could swing either way (shakshuka or huevos rancheros, that is) I opted for the boring title and the incredible taste. The sauce is perfect for dipping, while the eggs keep that perfect consistency (soft yolks, cooked whites) without compromising on flavor. I could go on and on about this goodness (it would also help my SEO!) but let’s just skip to the important part, ok? I.e. the recipe.
Eggs in tomato sauce recipe
Ingredients (for 2):
- olive oil
- 1 onion
- 1-2 garlic cloves
- 1 red pepper
- (optional) green curry
- 1 can tomatoes
- salt & pepper
- 2-4 eggs
- fresh parsley
Peel and cut the onion, garlic, and red pepper.
Heat up the olive oil in a large pan (which has a lid!) and saute the onion, garlic, and pepper (and green curry, if using) until soft and fragrant.
Pour over the can of tomatoes, mix, add salt and pepper to taste. Bring to a boil, then turn the heat down and cook for about 5 minutes until it starts to reduce.
Make wells in the tomato sauce and quickly crack in the eggs, then cover with a lid. Cook for about 5 minutes, checking that the yolks are still soft and the whites are all set.
Sprinkle fresh parsley on top and serve immediately.