Spicy Tomato-Poached Eggs - Rachael Ray Every Day

    Spicy Tomato-Poached Eggs

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    Spicy Tomato-Poached Eggs
    • Cook Time
    • Prep Time
    • 3Servings

    Ingredients

    GARLIC-HERB HOT SAUCE

    • 1 1/2 cups chopped fresh cilantro
    • 1/4 cup chopped flat-leaf parsley
    • 4 jalapenos, chopped
    • 2 cloves garlic, chopped
    • 2 teaspoons fresh lemon juice

    TOMATO-POACHED EGGS

    • 2 tablespoons EVOO
    • 1 red bell pepper, chopped
    • 3 jalapenos, seeded and chopped
    • 4 cloves garlic, finely chopped
    • 1 tablespoon paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 28 ounce can whole peeled tomatoes, crushed
    • 6 eggs
    • Pita, for serving

    Preparation

    For the sauce, in a food processor, puree all ingredients. Season with salt.

    For the eggs, in a large skillet, heat the EVOO over medium-high. Add the bell pepper and jalapenos. Cook, stirring, until softened, about 3 minutes. Add the garlic and spices; cook, stirring, about 2 minutes. Add the tomatoes and their liquid. Cook, stirring occasionally, about 5 minutes. Season with salt and pepper.

    Using the back of a spoon, make 6 evenly spaced indentations in the sauce. Crack 1 egg into each; season. Reduce the heat to medium-low. Cover and cook until the whites are just set, about 7 minutes. Serve with the pita and garlic-herb hot sauce.