Persian Eggs Poached in Tomato Sauce

"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."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Jake Dunlap photo by Jake Dunlap
photo by Bergy photo by Bergy
Ready In:




  • 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.
  • Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
  • 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.
  • 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.
  • Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
  • Serve with warmed pita or other flatbread of choice.
  • •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.

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  1. timhammond
    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!
  2. Southern Slow Cooker
    I followed Miss Dipsy's suggestion, adding small amounts of cumin and cayenne pepper in with the onions (plus one extra garlic clove) and about 1 1/2 tbsp of vinegar and a pinch of sugar in with a 14.5 oz tin of diced tomatoes with chilies, topping with coriander. And the taste was phenomenal. I think adding the cumin and vinegar in particular gave it just the right taste. I will be making this one for brunch many more times to come.
  3. danlaurayv
    This was always a favorite breakfast when I was married to an Iranian. It very quick and easy. Romano tomatoes work really well sense they are a bit more dense. It's really not necessary to peel or seed the tomatoes if you don't want to.
  4. Yaniv R.
    It was super easy to make ,and the taste was even better :)<br/><br/>I decided to add some hot green pepper to the sauce for extra spicy , it was exactly what i needed.<br/><br/>Cheap Students breakfast and well fulling :)
  5. sweetjr
    Very good. Will make it again.


  1. FriendlyChefy
    Instead of tomatoes I used a can of diced tomatoes in sauce. It was amazing after it was cooked and we spooned the eggs and sauce over thick Texas Toast. Really delicious!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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