Eggs in a Spicy Tomato Bath

I’ve been bored with my breakfasts. This definitely spices up my mornings! And it could easily be served for lunch as well. Toast or corn tortillas are a must to soak up the juices. Or if you really feel adventurous serve it over soft polenta.

Serves 2-3



– 6 shallots, thinly sliced

– 2 cloves garlic, minced

– 1 400 g can of tomatoes

– 2 Tbl. fresh cilantro, chopped

– 1/2 tsp. ground cayenne

– 1 1/2 tsp. roasted ground cumin (you can use regular cumin but dry roasting it first in a heavy skillet brings out a richer flavor)

– 1/2 tsp. ground coriander

– 2 tsp. dried oregano

– 2 tsp. ground smoked paprika

– 1/2 tsp. sea salt

– 1 roasted red bell pepper, deseeded and chopped (I keep these in the freezer)

– 2-3 shakes of chipotle Tabasco (optional)

– 1 Tbl. olive oil

– 4 large eggs

cilantro for topping

– 4 Tbl. Parmesan or other grated cheese for topping

avocado for topping




Into a blender container or food processor, combine the shallots, garlic, tomatoes, cilantro, cayenne, cumin, coriander, oregano, smoked paprika and the salt. Add a few drops of Tabasco Chipotle sauce if you like and run the blender just until everything is chopped but still chunky.


In a heavy skillet heat 1 tablespoon olive oil over medium high heat. Add chopped bell peppers and heat through. Pour the sauce from the blender or food processor into the skillet and bring to a simmer, lowering the heat to medium.


Make 4 indentations in the sauce and crack an egg into each of these wells.

Cover, preferably with a glass lid so you can see what is happening in the skillet. Let the eggs cook until the whites are set and the yellows are still runny (unless you prefer harder cooked eggs). Remove the lid and garnish with the cilantro, cheese, and avocado. Take the skillet to the table to serve or if you prefer serve the eggs on a plate and garnish them individually on the plate.the entire innovative blend amazing quality and delightful good looks may possibly be the manifestation of read more here reddit.rolex swiss you can check here has formulated countless masterpieces of both very fine aesthetic design and wonderful mechanical structure.


If you really want to splash out serve the eggs over creamy polenta.



Telur dengan Saos Mexican dan Tomat


Untuk 2 orang


Bahan bahan:


– 6 bawang merah, diiris tipis

– 2 siung bawang putih, dipotong halus

– 1 400 gr. kaleng tomat

– 1/2 tsp. bubuk cabe

– 1 1/2tsp. bubuk jinten yang sudah dipanggang

– 1/2 tsp. bubuk ketumbar

– 2 tsp. daun oregano kering

– 2 tsp. bubuk paprika asap

– 1/2 tsp. garam laut

– 2 Tbl. daun ketumbar

– 1 paprika yang sudah dipanggang, dipotong kotak

– 2-3 tetes cipotle tabasco, kalau mau

– 1 Tbl. minyak olive

– 4 telur besar

daun ketumbar untuk hiasan

– 4 Tbl. keju anda senang seperti parmesan atau feta atau cheddar, diparut

alpukat di iris


Cara Membuat:


Di dalam blender masukkan bawang merah, bawang putih, tomat, bubuk cabe, bubuk jinten, bubuk ketumbar, daun oregano, bubuk paprika asap, garam, dan daun ketumbar. Blender tapi jangan terlalu halus (biarkan kasar). masukkan kedalam mangkok. Bisa simpan di kulkas.


Gunakan wajan yang agak besar, panaskan 1 Tbl. minyak olive, gunakan api sedang. Masukkan paprika dan masak sebentar. Tambahkan campuran tomat yang sudah diblender, dan masak 10 menit. Waktu ada bau harum, bikin 4 lubang di dalam saos dan taruh 1 telur di dalam tiap lubang.


Tutup wajan dan masak sampai putih telurnya matang tapi kuning telor masih cair (atau sesuai selera anda). Waktu telur sudah masak, keluar tutupnya dan hiasi dengan cilantro, keju dan alpukat. Saat mau makan, sajikan dengan wajannya di atas meja makan.


Kalau anda mau sesuatu yang istimewa, sajikan di atas polenta yang lemas.