Gently poaching eggs in a rich tomato sauce makes a great brunch or dinner, inspired by North African and Middle Eastern cuisines. Serve with warmed pita or other flatbread.
Recipe (and photo) from Foodland Ontario, foodlandontario.ca.
Preparation Time: 20 minutes
Cooking Time: 35 to 41 minutes
Makes 6 servings
1 tbsp (15 mL) vegetable oil
500 g Ontario lean ground beef
4 cloves Ontario garlic, minced
3 tbsp (45 mL) tomato paste
1 large Ontario onion, diced
1 large Ontario carrot, grated
1/4 cup (50 mL) raisins, coarsely chopped
2 tsp (10 mL) each dried oregano and ground cumin
1 tsp (5 mL) crushed red pepper flakes (optional)
2 tbsp (25 mL) fish sauce or soy sauce
1 can (28 oz/796 mL) whole plum tomatoes
1/4 cup (50 mL) brick-style light cream cheese, cut in 6 pieces
6 Ontario eggs
1/2 cup (125 mL) crumbled Ontario feta
1 tbsp (15 mL) chopped fresh Ontario parsley
In large, deep skillet or saucepan, heat oil over medium heat. Add beef; cook for 8 to 10 minutes, stirring and breaking up into small chunks, until evenly browned. Stir in garlic, tomato paste, onion, carrot, raisins, oregano, cumin and red pepper flakes (if using). Cook, stirring often, for 5 to 8 minutes or until vegetables are softened.
Add fish sauce and tomatoes; bring to boil, crushing tomatoes into smaller chunks with back of wooden spoon. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened.
Make small wells in sauce for eggs; place 1 piece cream cheese in each well. Cover with lid and simmer for 2-3 minutes, until cheese is melted and bubbling. Add 1 egg into each well onto melted cheese; sprinkle with feta. Cover, reduce heat to low and simmer for 5 minutes or until eggs are cooked to desired doneness (add a small amount of water to moisten around the edges of pan if needed while cooking). Remove from heat.
Sprinkle with chopped parsley.
Nutritional Information:
1 serving
PROTEIN: 27 grams
FAT: 18 grams
CARBOHYDRATE: 20 grams
CALORIES: 355
FIBRE: 3 grams
SODIUM: 1010 mg
