We finished off the last 3/4 cup of oatmeal that was in the kitchen cupboard for breakfast this morning, so it was okay to have eggs for lunch.
One of our grocery stores has a magazine with coupons and recipe ideas. The January 2018 issue had several realistic recipes that I tore out to try later. Last week I made simple pork chops with a orange marmalade (which is still burnt onto my non-stick baking sheet). Today, I decided to try my hand at poaching eggs in a crushed tomato sauce.
Giant is trying to get us to purchase extra ingredients, or at least to buy them from their store. However, I stopped at three other stores to get the more unusual ingredients. Aldi for feta: Since I had planned to purchase feta for a salad, it wasn’t an extra expense. Plus, Aldi’s has good cheeses at affordable prices. Wegman’s for cilantro: Last weekend Giant was out of cilantro by the time I went shopping. Rather than taking the risk again, I ran to Wegman’s produce department while we were in the neighborhood. Although the bunch cost $1.99, it is as big as a bush and will fit into various menu items this week. ACME for roasted red peppers: They were having their buck-a-bag sale on salad spinach, green onions, iceberg lettuce, potatoes, etc. So it was worth going there to purchase the rest of the items on my grocery list.
Savory magazine noted that their recipe was inspired by a dish called shakshuka. If you look it up, the internet will tell you that it is popular in the Middle East and North Africa.
It could easily become popular in our apartment, too. Except that if you are used to bacon or sausage and hashbrowns with your eggs, the shakshuka and ciabatta might not be quite as filling.
Tomato-Poached Eggs with Feta
- 1 shallot
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 oz jar roasted red peppers
- 1 (15 oz) can petite diced tomatoes
- ¼ tsp red pepper flakes
- 4 large eggs
- ½ loaf ciabatta bread
- fresh cilantro, finely chopped
- ¼ cup crumbled feta
- Peel, finely slice, then chop the shallot. Mince the garlic. Drain the roasted red peppers and chop them into small pieces. Puree the diced tomatoes in a food processor until just crushed. You want the texture to be somewhat chunky rather than a uniformly liquid sauce or paste.
- In a large frying pan, sautee the shallot and garlic in the olive oil for 1-2 minutes.
- Add the crushed tomatoes, roasted red peppers, and red pepper flakes. Season with salt. Continue cooking the mixture, adjusting the heat to allow the vegetables to simmer.
- Using a spoon, make 4 wells in the sauce. Crack one egg into each well. Season eggs with salt and pepper. Cover the skillet and cook 6 min., until egg whites have set. “Watch them like a hawk or they’ll turn into hard rubberies”. Remove the pan from the heat.
- Meanwhile, slice the bread and chop the cilantro. Garnish eggs with cilantro and feta. Serve with bread.