I had read about this before, saw pictures and although I am not a fan of over easy yolks, I liked the look of this dish. The runny and velvety yolks looked delicious and poaching them in the tomato sauce sounded delicious, so I gave it a try.
The recipe is super simple and really, can’t mess it up if you wanted to 🙂 I adjusted the portions for 2 servings as you would want to eat it straight away and not leave left overs unless it is only the tomato base and later cook the eggs on it.
Ingredients (2 servings)
- 1 28oz can whole peeled tomato, crush them by hand or with a spoon in the pan (use half of it, save the rest for another time 🙂
- 1 medium zucchini, chopped
- 1 small red bell pepper
- 1/2 small onion, diced
- 1 bay leave
- 3 cloves of garlic (I just like garlic, but you can do ok with just 1)
- pinch of cumin
- pinch of paprika
- 1 tbsp olive oil
- salt & pepper to taste
- 2 eggs
- crusty toasted artisan bread
- optional: mushrooms, cauliflower, kale, spinach, or any veggies
Heat the oil in a skillet and cook the onions and zucchini until tender (about 5 minutes).
Add the whole peeled tomatoes, garlic, bay leave and spices. You can also use crushed tomatoes or tomato sauce (good quality of course) 😉 Simmer for 10-15 minutes.
Make some room for the eggs to go in. Sprinkle some salt and pepper over it. Cover with a lid to steam a little but make sure the eggs don’t over cook.
Serve with some toasted bread. You can also top it off with avocado.