Poached Eggs in Tomato Sauce

Name: Poached Eggs in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 to 4 servings
Ingredients: 1 onion, finely chopped; 3 tablespoons (45 ml) olive oil; 3 cloves garlic, finely chopped; 1 teaspoon (5 ml) sweet paprika; 1 teaspoon (5 ml) ground turmeric; 1/2 teaspoon (2.5 ml) ground cumin; 1/4 teaspoon (1 ml) crushed red pepper flakes; 3/4 cup (180 ml) chicken or vegetable broth; 1 can 28 oz (796 ml) diced tomatoes; 4 to 6 eggs; 1/2 cup (125 ml) crumbled feta cheese; 2 tablespoons (30 ml) chopped parsley (optional); 4 toasted baguette slices rubbed with garlic; Salt and pepper

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Preparation 15 MIN

Cooking 30 MIN
Makes 3 to 4 servings

Ingredients
Preparation

Ingredients

1 onion, finely chopped
3 tablespoons (45 ml) olive oil
3 cloves garlic, finely chopped
1 teaspoon (5 ml) sweet paprika
1 teaspoon (5 ml) ground turmeric
1/2 teaspoon (2.5 ml) ground cumin
1/4 teaspoon (1 ml) crushed red pepper flakes
3/4 cup (180 ml) chicken or vegetable broth
1 can 28 oz (796 ml) diced tomatoes
4 to 6 eggs
1/2 cup (125 ml) crumbled feta cheese
2 tablespoons (30 ml) chopped parsley (optional)
4 toasted baguette slices rubbed with garlic
Salt and pepper

Preparation

In a large skillet, soften the onion in the oil. Add the garlic and spices and cook for 1 minute. Deglaze with the chicken broth. Add the tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes or until the sauce thickens.
With a ladle, shape four or six wells in the tomato sauce. Break an egg in each well and sprinkle with the cheese. Cover and simmer gently for 5 to 6 minutes or until the egg white is cooked. Sprinkle with the parsley. Serve with toasted bread.