Persian Eggs Poached In Tomato Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/2 tablespoons olive oil or 1 1/2 tablespoons butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 4 -5 medium tomatoes, peeled, seeded and chopped
• salt (to taste)
• pepper (to taste)
• 4 eggs
• 1 tablespoon chives, finely chopped

Recipe

• 1 put the oil in a non-stick skillet over medium high heat. add onions and garlic. stir-fry for a minute, then reduce heat to medium. continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
• 2 add the tomatoes and simmer. cook uncovered for 10 minutes. season with salt and pepper to taste.
• 3 once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. carefully break each egg and place into each of the hollows.
• 4 cover pan with a lid leaving it partially open to allow some heat and moisture to escape. cook until eggs reach your preferred level of doneness.
• 5 carefully scoop egg with some sauce onto serving plates. garnish with chives.
• 6 serve with warmed pita or other flatbread of choice.
• 7 •variation: you can make this a little spicier, add a small chili to the onions. if you do so, you may want to omit the chives and instead garnish with finely chopped parsley.