Poached Eggs With Tomato Cilantro Sauce
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
59
Spice
39
Sweetness
63
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Distilled White Vinegar2 large
Garlic Cloves (coarsely chopped)1 tsp
Salt (to taste)1 tsp
Sugar (to taste)1 cup
Water8 large
EggDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Fill a deep 12-inch skillet with 1 1/2 inches cold water
3
Add vinegar and bring to a simmer
4
Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids
5
Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter)
6
Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes
7
Stir in salt and sugar to taste, then reduce heat to low
8
While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper
9
Bake until just crisp on top, about 10 minutes
10
Keep toasts warm in turned-off oven
11
Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes
12
Gently transfer eggs with a slotted spoon to soup bowls and season with salt
13
Spoon sauce generously over eggs and sprinkle with cilantro
14
Serve with toasts
15
Put oven rack in middle position and preheat oven to 350°F
16
Fill a deep 12-inch skillet with 1 1/2 inches cold water
17
Add vinegar and bring to a simmer
18
Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids
19
Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter)
20
Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes
21
Stir in salt and sugar to taste, then reduce heat to low
22
While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper
23
Bake until just crisp on top, about 10 minutes
24
Keep toasts warm in turned-off oven
25
Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes
26
Gently transfer eggs with a slotted spoon to soup bowls and season with salt
27
Spoon sauce generously over eggs and sprinkle with cilantro
28
Serve with toasts