Oh, my winter tried and true!
Sitting down with a bowl of this delicious, spicy, warm goodness can revive the soul. My now husband and I made this dish on one of our first dates. It was a memorable experience to say the least! I was so giddy to be on a date with him that after bringing the additional groceries needed to the car, I almost sat on the eggs! Hand palm to face!
Seriously though I make this dish all through the cold Michigan winter months. It is a staple and comes together quickly. A quick search will show many different cultures can claim this dish. That means there are lots of different ways to make it. This is my favorite way to make it. Feel free to play! Add things your family loves! This would be great with other types of peppers or maybe fire roasted tomatoes. Cilantro or mint make great additions as well.
You will need:
- 1 tbls. Olive oil
- 1 onion- medium size, diced
- 2-3 cloves of garlic -We LOVE garlic but if it’s not your thing you can decrease
- 1 jalapeño inside cleaned out and diced -If you don’t like spice you can omit but some flavor is lost. With the seeds gone it does lessen the spice.
- 28 oz. can of crushed tomatoes
- 1 ½ tsp cumin
- 2 tsp paprika
- 1-2 tbls Sriracha- or to taste, again can omit if don’t like spice
- Salt and pepper to taste
- 4-6 eggs – I only make as many eggs as we will eat that night. Already cooked and then warmed up eggs just isn’t our jam. We like the yoke super runny. It adds a creaminess and cools your mouth down from the spicy heat.
- Goat cheese, feta, or any cheese you love! Goat cheese is what we are loving right now.
- Crusty bread, naan, pita, anything that will stand up to the sauce.
If you have time to make some bread, do it! If not, warm up whatever bread you get, in the oven before you serve.
- Start by chopping up your 1 onion and 2-3 cloves of garlic. I personally use minced garlic from Costco. Huge time saver for me, so it’s worth it!
- Clean out the inside of your 1 jalapeño and dice. TIP: use disposable gloves when chopping your pepper. Then the capsaicin won’t come in contact with your skin. Keeping your eyeballs safe from accidently touching them later that night forgetting about said capsaicin transfer. Resulting in tears and splashing water frantically into your face, while your husband looks at you like “What the heck just happened”. Not that that has ever happened to me. *cough cough*
- Put 1 tbls of oil in a deep set pan and saute onions over medium heat until translucent.
- Next add jalapeño. Cook for 2-3 minutes. Add garlic and saute for 1-2 minutes careful not to let the garlic burn.
- Add 28 oz can of tomatoes. Stir.
- Add your spices next- 1 ½ tsp cumin, 2 tsp paprika, salt and pepper to taste. Add desired Sriracha amount. I will usually add this a little at a time and taste. My husband likes it spicier than I do. That man can take some serious amounts of heat! I will just let him add more sriracha to his own bowl. 🙂
- Stir all the yumminess together and cover with lid. If you don’t cover, then the sauce bubbles too much spraying tomato sauce everywhere. Stir occasionally.
- After 5 minutes, turn the heat down to low/medium heat. * Now is a good time to preheat your oven for warming up your bread. Pop it in about 10 minutes before you serve dinner* Let the sauce reduce down.
- Once that has happened, take a spoon and make an impression or hole in the sauce. You will then place a cracked egg in the space. *If I’m on my game, I’ll remember to crack the egg in a little dish first so nasty shell doesn’t get into the sauce. You will repeat this process for as many eggs as you would like cooked. If using goat cheese, add that now so it can get soft and ooey gooey!
- Place the lid back on so the eggs can be poached. I like to do 4-5 minutes so they are super runny but the white is just set. Cook them however you like! If poaching them in the sauce is more trouble for you, you can totally fry the egg up. That is what we do for the leftover sauce.
Grab your bread out of the oven and dish up that delicious saucy goodness. We like to dip and scoop the sauce onto the bread. It’s a little messy but the carbs! There you go! I hope you enjoy this meal and it brings wonderful memories for years to come. As my husband and I say every time we make this, “Don’t sit on the eggs!”
XOXO,
Poppy Seed Kitchen
