This spiced tomato poached eggs recipe would be great for breakfast, lunch or tea (or any time in between).
Poached eggs for dinner!
It is said that variety is the spice of life, and in this house we like to vary our proteins. We have meat, fish and some kind of pulses each week, along with other vegetarian food. We love pulses, but try to eat eggs or cheese as a main meal too. I always think eggs should be a great basis for dinners as they’re so quick and nutritious. However, most egg recipes are just snacks.
We eat a lot of omelettes and I love a good egg curry, and until recently we loved a baked egg recipe with tomatoes from a little ‘Good Food 101: one-pot dishes’ cook book. Whilst scrummy, though, this recipe takes more time than we often have with a toddler on a weekday evening. So, this week I’ve adapted it for the stove top. Just as much eggy goodness, and still very little attention, but a lot less total time.
I served it in the week with jacket potatoes and corn cobs cooked in the slow cooker – the perfect late summer dinner. The photos didn’t turn out well though, so we made it again for lunch today with toast – what a shame!
I was planning tomato poached eggs in a nice rich slow simmered tomato sauce with peppers and onions. However, the toddler distracted me and it burned. The perfect opportunity to prove it can be made within 15 minutes! Try piling this on toast, dipping chips in or stirring through pasta.
The spicing I used this time was loosely inspired by Shakshuka, but next time I might add smoked paprika next time, or stir through some cheese or chopped herbs. Yum!
15 minCook Time
15 minTotal Time
- 2 400g tins of chopped tomatoes
- 1 pinch cayenne pepper
- 2 tsp cumin
- 1 pinch ginger
- 1 tsp sugar
- 4 eggs
- Pour the two tins of tomatoes into a pan.
- Mix in the spices and sugar, and bring to the boil.
- Break each of the eggs in and carefully cover the yolk with tomatoes.
- Serve when they are done to your liking. Remember, they will keep cooking until they are removed from the pan.