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Breakfast Recipes – Quick and Healthy Morning Ideas | Quick Recipes And Flavors

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Moroccan-Style Poached Eggs in Tomato Sauce

This Moroccan-style poached eggs recipe is an ideal choice for a quick and healthy breakfast or a light lunch. Featuring a rich tomato sauce infused with spices such as paprika and cumin, this dish is both satisfying and simple to prepare. Perfectly suited for any collection of easy breakfast recipes, this recipe for poached eggs in tomato sauce is great for those seeking flavorful one-pan meals. Its bold Moroccan flavors are sure to impress!

Servings : 4 people Prep. time : 10 minutes Cook time : 20 minutes

Ingredients:

For the tomato sauce:

Instructions:

• 4 ripe tomatoes, grated
• 1 tablespoon tomato paste
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon mild chili powder (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 bunch fresh cilantro, chopped
• 1/2 bunch fresh parsley, chopped
• 1 teaspoon sugar (optional to reduce acidity)

Prepare the tomato sauce

1. Heat the olive oil in a pan over medium heat.
2. Add the chopped onion and minced garlic, and sauté until golden.
3. Add the grated tomatoes and tomato paste, stirring well.
4. Mix in the paprika, cumin, mild chili powder (if using), salt, pepper, and sugar. Let it simmer on low heat for 10 to 15 minutes, until the sauce thickens slightly.
5. Stir in the chopped cilantro and parsley, and let it simmer for another 2 minutes.

Poach the eggs

1. Bring a small pot of water to a boil, then reduce to a gentle simmer.
2. Add a tablespoon of white vinegar to the water (this helps the egg whites hold together).
3. Crack an egg into a small bowl and gently slide it into the simmering water. Cook for about 3 minutes until the white is set but the yolk remains runny.
4. Repeat the process for the remaining eggs.

Final assembly

1. Once the eggs are poached, place them gently on the warm tomato sauce. Let them simmer together for 2-3 minutes. This will help the flavors combine. Serve hot with Moroccan bread or a baguette on the side.