North African Vegetable Stew With Poached Eggs

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  1. Preheat oven to 450°F.

  2. Slash 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon every salt and pepper in a shining bowl. Spread evenly on a shining rimmed baking sheet or in a shallow roasting pan. Roast except the tomatoes are shriveled and browned, about forty five minutes.

  3. Gash the final garlic clove. Heat the final 1 tablespoon oil in a shining skillet over medium warmth. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Accelerate in the tomato combination, the final 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring infrequently, except the tomatoes are mostly broken down, 6 to 8 minutes.

  4. Produce 4 deep indentations in the sauce with the benefit of a spoon and carefully crack an egg into every. Sprinkle the eggs with the final 1/4 teaspoon pepper. Veil and cook over medium-low except the whites are position, 6 to 8 minutes.

  5. Rating a long way from warmth, sprinkle with feta and let stand, lined, for 2 minutes. (The eggs will continue to cook a exiguous as they stand.) Garnish with parsley and encourage with scorching sauce, if desired.


Produce Forward Tip: Refrigerate tomato sauce for as a lot as 4 days.

Gash Down on Dishes: A rimmed baking sheet is monumental for everything from roasting to catching accidental drips and spills. For effortless cleanup and to take a look at your baking sheets in tip-high form, line them with a layer of foil before every employ.

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