Eggs in tomato sauce
Eggs in tomato sauce

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggs in tomato sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggs in tomato sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Eggs in tomato sauce is something which I have loved my whole life. They’re nice and they look fantastic.

I've found that many cultures have some form of this dish, including the French. It's probably because it's a simple meal with internationally available ingredients and just a small handful of them. You'll find these eggs in tomato sauce referred to as "oeufs à la provencal" in France (a.k.a.

To begin with this recipe, we have to prepare a few components. You can have eggs in tomato sauce using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eggs in tomato sauce:
  1. Prepare 2 eggs, cracked (don’t mix)
  2. Prepare Salt
  3. Take 2 medium sized tomatoes, diced or blended
  4. Prepare 1 tspn tomatoe paste
  5. Get 1/4 tspn thyme
  6. Take 1/4 tspn paprika
  7. Take 1 tspn garlic-ginger paste
  8. Prepare Cilantro- chopped with leaves and stems separated
  9. Get 1 1/2 tbsp Oil for cooking

In skillet or frying pan, warm oil over medium heat. The rich tomato sauce, nurturing the egg-poached-heaven is a match made in food-perfection. Add the third factor, crispy grilled bread, and all of a sudden, this trilogy now becomes a great breakfast or brunch. Add the tomatoes and bring to a boil.

Instructions to make Eggs in tomato sauce:
  1. Gather and prepare all your ingredients
  2. Place your skillet on fire under medium heat and add cooking oil
  3. Once hot add your onion and fry till tender and translucent.
  4. Add paprika, thyme and ginger-garlic paste then mix till well incorporated.
  5. Add the diced / blended tomatoes, tomatoe paste and thyme and mix. Add some water if your paste is thick to let your ingredients cook for like a minute. Add salt to taste
  6. Create two holes in your sauce and add the eggs. Sprinkle some salt on your eggs. Cover and let them cook for like 3 minutes or so for your york to firm up. But if you like yours runny cook cook for less
  7. Once ready, garnish with coriander and serve with chapati or potatoes. Enjoy🤤🤤

With a ladle, shape four or six wells in the tomato sauce. Break an egg in each well and sprinkle with the cheese. With quick Italian tomato sauce in a pan, the yolks were broken and poached or cooked hard, served on Italian bread, or as a pasta sidedish with meatballs, neckbones, or Italian sausage, also from the sauce, which we call GRAVY, Thanks for the great memories. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.

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