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. Vancouver Island Garlic Infused Sea Salt
(optional plain yogurt for garnish)
Add SOOC Persian Lime Infused Olive Oil to large frying pan over med heat.
Add Sambal Olek, tomato paste, peppers, garlic, cumin, and 1/2 teaspoon salt.
Stir & cook for about 8 minutes to soften peppers.
Add tomatoes & SOOC Neapolitan Herb Dark Balsamic Vinegar, 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 8 to 10 minutes, until the egg whites are set but the yolks are just setting. (You can cover the pan with a lid if you wish to hasten the process).
Remove from heat, let settle for a couple of minutes, spoon onto individual plates and serve with yogurt & some fresh bread.