Also known as "eggs in purgatory," tomato-poached eggs make a delicious meal any time of day. Serve with crusty baguette slices and top with a little shredded Parmesan cheese, if you like.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium heat; cook fennel and 1/2 cup water, stirring occasionally, until fennel is softened and water has evaporated, about 15 minutes. Add white parts of green onions; cook, stirring, until fragrant, about 1 minute.Stir in tomato sauce, vinegar and sugar. Bring to boil; reduce heat to simmer. Using back of spoon, make 4 wells in sauce; gently break 1 egg into each. Sprinkle with salt and pepper. Simmer, partially covered, until egg whites are set yet yolks are still slightly runny, about 9 minutes. Sprinkle with green parts of green onions.
Tip from The Test Kitchen: To avoid getting shells in your skillet, crack eggs into a bowl before adding them to the pan.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 247 mg
- Sugars 9 g
- Protein 9 g
- Calories 201.0
- Total fat 13 g
- Potassium 775 mg
- Cholesterol 193 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 14.0
- Folate 28.0
- Calcium 7.0
- Vitamin A 24.0
- Vitamin C 45.0
