30 minutes or fewer
This poached egg dish is an Israeli favorite in restaurants and home kitchens. You can prepare the sauce in advance, and then reheat just before cooking the eggs.
- 1 ½ tsp. olive oil
- 1 medium onion, chopped (1 ⅓ cups)
- 1 red bell pepper, diced (1 ⅓ cups)
- 1 jalapeño chile, chopped (3 Tbs.)
- 2 cloves garlic, minced (2 tsp.)
- 8 Roma tomatoes, diced (4 ½ cups)
- ½ tsp. ground cumin
- 1 Tbs. tomato paste
- 4 large eggs
- 3 Tbs. chopped parsley, optional
1. Heat oil in skillet over medium heat. Add onion and bell pepper, and sauté 7 to 9 minutes. Add jalapeño and garlic, and sauté 1 minute more. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover, and cook 2 minutes. Uncover, and cook 6 to 8 minutes, or until mixture thickens. Stir in tomato paste, and cook 1 minute more.
2. Reduce heat to low. Make 4 cavities in mixture with spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs. Cover, and cook 8 to 10 minutes, or until egg whites are set. Sprinkle with parsley, if using.
June 2012 p.46