{"id":855,"date":"2016-01-08T17:29:28","date_gmt":"2016-01-08T17:29:28","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=855"},"modified":"2016-01-11T16:59:46","modified_gmt":"2016-01-11T16:59:46","slug":"poached-eggs-with-spiced-tomato-sauce","status":"publish","type":"post","link":"https:\/\/dwfreshmarket.eatsmartbewell.com\/home\/poached-eggs-with-spiced-tomato-sauce\/","title":{"rendered":"Poached Eggs with Spiced Tomato Sauce"},"content":{"rendered":"

\"Poached\"download\"\"Email<\/a>
\nPoached Eggs with Spiced Tomato Sauce<\/span><\/p>\n

Prep: 20 minutes
\nCook: 27 minutes \u2022 Serves: 4<\/span> <\/p>\n

\n2\t<\/span>tablespoons extra virgin olive oil
\n1 <\/span>green bell pepper, chopped (about 1 cup)
\n1 <\/span>small yellow onion, chopped (about 1 cup)
\n2 <\/span>garlic cloves, minced (about 1 tablespoon)
\n2 <\/span>teaspoons paprika
\n1\t<\/span>teaspoon ground cumin
\n1\/2<\/span>\tteaspoon crushed red pepper flakes
\n1\/4<\/span>teaspoon salt
\n1<\/span>can (28 ounces) crushed tomatoes
\n2\t<\/span>tablespoons chopped fresh basil leaves, plus additional leaves for garnish (optional)
\n4\t<\/span>large eggs
\n1\/2<\/span>cup crumbled feta cheese (2 ounces)
\n4\t<\/span>3-inch pieces baguette bread or 4 pita bread halves <\/p>\n<\/div>\n

1.<\/span>In large skillet, heat oil over medium-high heat. Add bell pepper and onion and cook 8 to 10 minutes or until onion is tender, stirring occasionally.
\n<\/span><\/p>\n

2.<\/span>Add garlic, paprika, cumin, crushed red pepper and salt and cook 1 to 2 minutes or until garlic is fragrant and golden brown, stirring occasionally.
\n<\/span><\/p>\n

3.<\/span>Add tomatoes and heat to boiling. Reduce heat to medium-low and cook 10 minutes or until mixture has thickened slightly, stirring occasionally. Stir in chopped basil. Makes about 4 cups.
\n<\/span><\/p>\n

4.<\/span>With back of large spoon, make 4 wells in tomato mixture. Crack 1 egg into small bowl and gently pour into a well; repeat with remaining eggs. Increase heat to medium; cover and cook 6 to 8 minutes or until egg whites are cooked through and yolks are slightly soft.
\n<\/span><\/p>\n

5.<\/span>Remove skillet from heat and sprinkle with cheese and garnish with basil leaves, if desired. Serve with bread.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n467 Calories, 17g Fat (5g Saturated), 229mg Cholesterol,
\n1155mg Sodium, 63g Carbohydrates, 7g Fiber, 19g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nTo prepare in individual serving dishes, follow recipe through step 3, then place 1 cup tomato mixture into each of 4 individual oven-safe baking dishes. With back of large spoon, make a well in center of tomato mixture in each dish, then gently pour 1 cracked egg into each well. Bake at 400\u00b0 for 12 to 15 minutes or until egg whites are cooked through and yolks are slightly soft. Sprinkle each with 2 tablespoons cheese and basil leaves, if desired. Serve with bread.<\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Watching your cholesterol? Use egg whites or egg beaters in place of whole cracked eggs. One large egg has about 186mg of cholesterol, all found in the yolk.<\/p>\n","protected":false},"excerpt":{"rendered":"

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