HomeMain DishEggs Poached in Tomatoes

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Eggs Poached in Tomatoes — 9 Comments

  1. "I prefer mine very firmly cooked – much harder than most people like them – so I cooked them rather more than 10 minutes." So if I prefer my eggs done until the yolks are dry-ish and crumbly, I'd be aiming for something like 12-15 minutes, then? I'm thinking it would be good to try this with RoTel, too.
    • Yes, probably about that time... I'd start checking at 10 minutes, in that case. Exact time does vary a little by the heat under the pan... I don't want it too hot, to toughen the eggs, but simmer does vary a bit. RoTel would be fine. It's not generally available around here, so I don't usually call for it or remember to suggest it. I've used it just enough to know what it is, but not much more.
  2. I love the idea of cooking the eggs in the tomatoes. I eat tomatoes and eggs quite often as they're a free food choice on slimming world and this is going to give me another way to enjoy them :)
    • Thank you! I like it because I always have the ingredients on hand, so there is always a fallback if I can't make what I originally planned. (And it tastes good...)
    • Thank you! And you can really make it as mild or as spicy as you want. Or leave the chili powder out all together and add other seasoning... but I like it spicy, too!
  3. I've never poached eggs this way - great idea. Thanks so much for linking up with #recipeoftheweek. I've Tweeted and Pinned this post and there's a fresh linky live now. I would love you to join in x

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