Poached Eggs in Tomato Sauce

Instructions

1. Step 1

   Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 180.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: skillet, wooden spoon

2. Step 2

   Add the garlic, cumin, paprika, and red pepper flakes. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Paprika, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: skillet, wooden spoon

3. Step 3

   Stir in the tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 5.0 gr Salt, 800.0 gr Tomato

   Cookware: skillet, wooden spoon

4. Step 4

   Reduce to low heat and simmer uncovered until the sauce thickens enough to hold shallow wells.

   Timer: 12 min (fixed)

   Cookware: lid, skillet, wooden spoon

5. Step 5

   Make eight wells in the sauce. Crack each egg into a small bowl, then slide it into a well without breaking the yolk.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 piece Egg

   Cookware: skillet, small bowl, wooden spoon

6. Step 6

   Cover and cook over low heat until the whites are fully set and the yolks reach the desired doneness.

   Timer: 6 min (fixed)

   Cookware: lid, skillet

7. Step 7

   Remove the skillet from the heat, scatter the parsley over the eggs and sauce, and serve immediately.

   Ingredients used: 15.0 gr Parsley

   Cookware: skillet