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    You are in: Home / Recipes / Persian Eggs Poached in Tomato Sauce Recipe
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    Persian Eggs Poached in Tomato Sauce

    Persian Eggs Poached in Tomato Sauce. Photo by ~Leslie~

    1/9 Photos of Persian Eggs Poached in Tomato Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    justcallmetoni's Note:

    I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
    2. 2
      Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
    3. 3
      Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
    4. 4
      Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
    5. 5
      Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
    6. 6
      Serve with warmed pita or other flatbread of choice.
    7. 7
      •Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

    Ratings & Reviews:

    • on June 13, 2012

      I bet these would be even better if I followed your directions! I used a mixture of tomato sauce and salsa since I didn't have fresh tomatoes. I cooked the eggs until they were hard since I wasn't sure what to do. I think they might be better if they were soft. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2013

      55

      Very good. Will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2013

      55

      This made for a delicious and pretty healthy breakfast. I cut the recipe down to serve one egg. Normally I eat my eggs with toast, but there was no need for that with the yummy tomato and onion mixture! Thank you. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (43)

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    Nutritional Facts for Persian Eggs Poached in Tomato Sauce

    Serving Size: 1 (197 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 293.4
     
    Calories from Fat 181
    61%
    Total Fat 20.1 g
    31%
    Saturated Fat 4.6 g
    23%
    Cholesterol 372.0 mg
    124%
    Sodium 156.2 mg
    6%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 3.6 g
    14%
    Sugars 8.3 g
    33%
    Protein 15.2 g
    30%

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