Moonstruck Eggs
Transport your taste buds to a celestial experience with this delightful recipe for Moonstruck Eggs—a luscious, one-pan dish that’s perfect for breakfast, brunch, or even a cozy dinner. This recipe features tender eggs poached in a rich and creamy tomato sauce infused with aromatic spices like paprika and cumin, offering a flavorful twist on traditional poached eggs. With the gentle sweetness of sautéed onions, the aromatic depth of garlic, and a touch of fresh parsley for brightness, every bite is a celebration of comforting, savory flavors. Moonstruck Eggs are quick and easy to make in just 30 minutes, making them ideal for weeknight meals. Serve this stunning dish hot with slices of crusty bread to mop up the decadent sauce and runny egg yolks. Whether you're seeking a hearty breakfast option or a crowd-pleasing dinner, this recipe delivers satisfaction in every spoonful.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (diced) onion
- 2 cloves (minced) garlic
- 1 14-ounce can canned diced tomatoes
- 1 cup heavy cream
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped) fresh parsley
- 1 loaf (for serving) crusty bread
Instructions
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt fully.
Add the diced onion to the skillet and sauté for 3-4 minutes or until softened and translucent. Stir occasionally to prevent burning.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juices) and stir to incorporate. Let the mixture simmer for 5 minutes, stirring occasionally.
Stir in the heavy cream, paprika, ground cumin, salt, and black pepper. Simmer for another 2-3 minutes until the sauce is well combined and slightly thickened.
Using a spoon, create small wells in the sauce and gently crack one egg into each well. Repeat for all four eggs.
Reduce the heat to low, cover the skillet with a lid, and cook for 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve the Moonstruck Eggs hot with slices of crusty bread for dipping.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 28.6 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 481 mg | 37% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
