To prepare eggs with tomato sauce, first, peel and slice the onion (1). Heat a drizzle of oil in a non-stick pan, add the ...

Shakshuka – eggs poached in tomato sauce. A very popular breakfast in Middle Eastern and Mediterranean countries. Really ...

Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the ...

Stir in coconut cream and give the sauce a taste. It will probably need another pinch of salt. Use the back of a spoon to make four little nests in the mixture, one for each egg. Crack an egg into ...

Place the ham in the bottom of the pan. Spread the tomato sauce evenly over the ham. Carefully break the eggs on top; drizzle the cream over the eggs. Season with salt and pepper to taste (go very ...

Tomato and egg stir-fry is a classic Chinese dish everyone can master. There are just two main ingredients - tomato and eggs. Today, it’s seen as one of the most iconic Chinese dishes ...

A combination of deeply browned tomato paste and canned whole tomatoes, blended until smooth and simmered in a skillet, yields a sauce with concentrated flavor. Don’t use canned tomato puree or ...

Add the herbs and the beaten egg. Season the mixture with salt and ... Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the sliced onion and the crushed garlic ...

Stir in tomato paste and cook until it darkens, 3-5 minutes. In a food processor or blender, purée until smooth. Season with salt. Prepare the egg salad: Bring a medium pot half-filled with ...