Tomato Poached Eggs with Soft Potatoes |

Name: Tomato Poached Eggs with Soft Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 eggs; 6 baby onions, peeled and finely sliced; 4 large tomatoes, cut into chunks; 1 large potato, peeled and cut into small cubes; 1/2 packet tomato paste, or 6 Tbsp tomato sauce; 1 tsp dried Italian herbs, such as oregano and thyme; Salt, to taste; Crushed black pepper, to taste; 1 small cup of water, about 3/4 cup

Description

Soft potatoes and sweet tomatoes simmer together into a thick, savoury sauce, then the eggs are gently poached right on top. It’s simple, filling and honestly, the tomato sauce is so good with a piece of baguette.

Ingredients

Units Scale

3 eggs
6 baby onions, peeled and finely sliced
4 large tomatoes, cut into chunks
1 large potato, peeled and cut into small cubes
1/2 packet tomato paste, or 6 Tbsp tomato sauce
1 tsp dried Italian herbs, such as oregano and thyme
Salt, to taste
Crushed black pepper, to taste
1 small cup of water, about 3/4 cup

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Instructions

Add 6 baby onions, peeled and finely sliced, 4 large tomatoes, cut into chunks, 1 large potato, peeled and cut into small cubes, 1/2 packet tomato paste or 6 Tbsp tomato sauce, 1 tsp dried Italian herbs, salt, crushed black pepper, and 1 small cup of water to a medium pot.
Give everything a good stir and bring it to a gentle simmer over medium heat. You don’t need oil or butter here.
The tomatoes and onions release plenty of moisture as they cook, and the slow simmer gives everything time to soften and develop flavour.
Cover the pot loosely and cook for about 25 to 30 minutes, stirring every so often so the potato doesn’t catch on the bottom. If the mixture starts looking dry before the potato is tender, add a small splash of water.
Once the potato is fork tender, remove the lid and continue cooking for another 5 to 10 minutes. The extra moisture should cook off and the tomato sauce should become thick enough to hold the eggs. If it still looks watery, give it a few more minutes. This part matters because watery sauce will make the eggs cook unevenly.
Taste the tomato sauce and adjust the salt and crushed black pepper before adding the eggs. Make three little wells in the sauce with the back of a spoon, then carefully crack 3 eggs into the wells.
Sprinkle a little extra salt and crushed black pepper over the 3 eggs. Cover the pot with the lid, turn the heat off and leave it undisturbed for about 8 to 10 minutes. The trapped heat will gently poach the eggs.
Check the eggs after 8 minutes. The whites should be set while the yolks can still be soft and a little runny. If you prefer firmer yolks, leave the lid on for another 2 to 3 minutes.

Notes

Prepared, tried, and tested by Nazley