Persian Eggs Poached in Tomato Sauce
Transform your breakfast or brunch routine with Persian Eggs Poached in Tomato Sauce, a vibrant and aromatic dish inspired by Middle Eastern flavors. Perfectly poached eggs nestle in a spiced tomato sauce infused with turmeric, cumin, and a hint of cinnamon, creating a warming and deeply satisfying meal. The rich, savory base is balanced with fresh herbs like parsley and cilantro, while the dish's versatility makes it ideal for enjoying with flatbread or crusty bread. Ready in just 35 minutes, this two-serving delight is a flavorful twist on traditional poached eggs, delivering a comforting yet bold culinary experience that’s perfect for any time of day. Whether you're craving a quick breakfast or an effortless dinner, this dish is sure to become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 400 grams canned crushed tomatoes
- 0.5 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 1 serving, optional flatbread or crusty bread
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and golden.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the turmeric, cumin, and cinnamon to the skillet, stirring to coat the onions and garlic with the spices.
Pour in the canned crushed tomatoes and water, then season with salt and black pepper. Stir well to combine.
Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook uncovered for 10 minutes, stirring occasionally to thicken and develop flavors.
Use a spoon to create small wells in the sauce and gently crack an egg into each well. Repeat for all four eggs.
Cover the skillet with a lid and allow the eggs to poach in the sauce for 5-7 minutes, or until the whites are set but the yolks remain runny (or cook longer if you prefer fully set yolks).
Remove the skillet from heat and sprinkle the chopped parsley and cilantro over the dish.
Serve hot with flatbread or crusty bread to mop up the flavorful sauce.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2153 mg | 46% | |
*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.
