This is a simple recipe with not too many ingredients and although it does take a little bit of finesse, in my opinion it is much easier than traditional poached eggs. It is great served as breakfast or brunch or even as an easy meatless dinner.
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 large shallot, finely chopped
2 oz. can of anchovies (optional)
1 -2 tsp paprika
28 oz. can of whole roasted Italian tomatoes
5 eggs (or however many fit in your pan with space)
2 oz. of chevre goat cheese (half a small log)
2 scallions, chopped
S&P
Method:
In a large stainless steel pan (or use cast iron but only if she is verrrrrry well seasoned), add butter and olive oil over medium low heat.
Add chopped shallots and anchovies to the pan, use a wooden spoon to bust them up. Cook until broken down and slightly translucent, about 5-7 minutes
Add tomatoes to the pan and bust up whole tomatoes with spoon. Add paprika, salt and pepper. Allow tomato mixture to combine and heat up.
Once bubbling, make a small well with the back of a spoon and crack your eggs into the pan, spaced out as best as you can. If you like, crack each egg into a ramekin first and then pour that into the pan to ensure you don't get any busted yolks or shells.
Crumble half of your goat cheese on top of the tomato, not aiming for the eggs but it doesn't really matter.
Over medium heat, cook the eggs about 8-10 minutes, until the whites are completely opaque but the yolks are slightly risen and have a nice jiggle when you move the pan.
Remove from heat, top with the rest of the crumbled goat cheese and the chopped scallions, serve with a warm crusty bread or pita!
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