If you know me at all, or if you have been following this blog, you know I am the #1 fan of weekend breakfasts. I love brunch more than any other meal and there’s nothing better than making a restaurant level brunch from the comfort of my own home. No lines, no cold weather, just me, my man, my dog, and some delicious food. While I feel like a lot of my breakfast/brunch recipes while totally worth it, they are also a little extensive which is not always what you want on a Sunday morning. Not this recipe, these Spicy Tomato Poached eggs are the key to creating your own all star brunch in record time.
This recipe is based on one of my favorite breakfasts my mom used to make, one we just called tomato eggs. Hers were even simpler than this and included only tomatoes and pickled Hungarian Hot Peppers. I modified this recipe because I legit cannot find those hot peppers anywhere in Chicago, I think my mom finds them at a specialty market or something. Either way, don’t fear because this recipe is just as good and, dare I say, even a little spicier.
This batch is enough to feed two people but you can very easily double, even triple the recipe if you have a big enough pan and the ambition to make it work. The one warning I would say is make what you need because leftovers are really tricky with this recipe, you can’t reheat poached eggs well because the yolk might get overcooked, and we all know the yolk is the most magical part of poached eggs.
This recipe is so quick and easy, we’ve even been able to squeeze it in on weekdays for breakfast and having nearly anything but smoothies for breakfast in our house is a damn impressive feat. I think my favorite thing about this one though is that it’s extremely comforting, which is something we all need more of as the weather gets colder. Also, apologizing in advance but there’s no vegan substitute here, sorry guys but poached eggs are just too damn good to pass up.
Lots of Love,
Jackie
- 1 tbsp butter or ghee
- ½ white onion, sauteed
- 3 cloves garlic, minced
- 2 jalapeno, diced
- 4 roma tomatoes, diced
- ½ tsp chili powder
- 1 tsp cumin
- ½ tsp black pepper
- 1 tsp sea salt
- 4 eggs
- French Bread (for serving)
- Heat the butter or ghee in a medium size sauce pan over medium heat. Add the onions, garlic and jalapenos and saute for 5 minutes until the vegetables are soft.
- Add in the diced tomatoes, chili powder, cumin, pepper and salt and cook for 5-8 more minutes until the tomatoes are broken down and form a broth.
- When the tomatoes are broken down and the sauce is simmering, crack the four eggs into the simmering sauce, separating each by about an inch. Cover and simmer for 5 minutes or until the eggs cook over the top. Serve with crusty bread.
