Eggs, Tomato Sauce & Tortilla

June 17, 2010

I’m always looking for easy, healthy meals to try. I’m constantly on the go – running around between work, soccer, errands, home to see my family and spending quality time with good friends – unfortunately I tend to eat a lot of pasta because it is quick and easy. Don’t get me wrong. I love, love, love pasta. However, I tend to love homemade pasta, in a slow-cooked, homemade sauce, and this takes time too! Not to mention the constant carbs that I should just try to avoid every once in awhile. So today while I was browsing my new favorite recipe site, Saveur Magazine, I came across an interesting recipe for Eggs Poached in Tomato Sauce. The recipe description? This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Sounds good to me. Of course, I didn’t really follow the recipe at all. I rarely ever follow recipes. I don’t have anything against recipes. They are wonderful and I know the food world would be lost without them! But I tend to look at a picture, maybe skim the ingredient list, and go! So that’s what I did tonight. After a long night of soccer -a mosquitos, a big bruise on my knee and a winning game (yes!) – I came home and made my own “Eggs, Tomato Sauce & Tortilla” recipe. This recipe was so easy and absolutely delicious. I’d vary the spice levels based on who you are cooking for, it was a bit spicy for me, but I still loved it and will make this again and again. It only took 15 minutes to make!

Eggs, Tomato Sauce & Tortilla

1 1/2 cups tomato pasta sauce (can make homemade if desired)

1/4 cup water

1 tsp curry powder

1/2 tsp ground (or fresh) ginger

1/2 tsp cayenne pepper

1 garlic clove, chopped

a pinch of red pepper flakes

a pinch of sea salt

1 whole wheat tortilla

2 slices butter

2 eggs

cilantro, to taste

Heat a single-portion sized sauce pan on the stove-top, on medium. Pour in tomato sauce and water. Mix until the tomato sauce thins out. Add all spices. Bring to a boil. Once boiling, turn heat down to low, so the sauce won’t overcook while your breaking the eggs. Break both eggs directly over sauce in pan – on opposite sides of the pan from each other. Bring the burner back up to medium. Cover pan with lid. While this is cooking, toast one whole wheat tortilla. I like to toast tortillas directly over the gas burners. Just put a burner on medium and place the tortilla on the burner until it begins to crisp up. Flip once and let the other side crisp up. Place tortilla on a place and spread with butter and salt, to taste. By now, the tomato sauce and eggs should be done. Turn the burner off and let the sauce cool. While the dish is cooling down, chop up cilantro. Add cilantro to top of egg dish and serve in pan. Walla!


One Response to “Eggs, Tomato Sauce & Tortilla”

  1. I ate this all the time in Israel – shakshuka! SO good.

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