This recipe makes a light, easy and fast meal! It is infinitely adaptable, you can add (or subtract) almost anything to this dish, which is essentially eggs poached in tomato sauce.
3 Tbs. SOOC Persian Lime Infused Olive Oil
1 Tbs. Sambal Oelek
2 tsp. tomato paste
2 medium red peppers, diced
4 cloves garlic, finely chopped
1 tsp. ground cumin
1 can Fire Roasted Diced Tomatoes (or your choice)
4 large eggs,
2 Tbs. SOOC Neapolitan Herb Dark Balsamic Vinegar
½ tsp. Sea Salt
(optional plain yogurt, cilantro for garnish)
Add SOOC Persian Lime Infused Olive Oil to a large frying pan over med heat.
Add Sambal Olek, tomato paste, peppers, garlic, cumin, and 1/2 teaspoon sea salt.
Stir & cook for about 8 minutes to soften the peppers.
Add tomatoes & SOOC Neapolitan Herb Dark Balsamic Vinegar, and simmer gently, for 10 minutes until you have a thick sauce. Taste for seasoning.
Make 4 dips in the sauce. Break eggs & pour each into its own ‘dip’.
Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are just setting. (You can cover the pan with a lid to hasten the process).
Remove from heat, let settle for a couple of minutes, spoon onto individual plates sprinkle some fresh cilantro leaves (if you like) and serve with yogurt & some fresh bread – you’ll want it to soak up every DROP of the sauce!