Finally got some inspiration to get my butt back in the kitchen and start cooking again. I’ve been so busy lately and quite honestly have not been in the mood to cook. I do not feel like myself when I am not cooking for the week and it is hard to find tasty, healthy options out there that are ready to eat. Luckily, I finally found some inspiration in a cook book at the office and hence this dish was born!

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Poached Eggs in Spicy Tomato Sauce

Course Breakfast, Main Dish

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories

Ingredients

2 each tomatoes cored
1 each onion roughly chopped
3 tablespoons olive oil
1 each Yellow bell pepper
1 cup brown rice
2 cups water
4 ounces crushed tomoatoes
2 each garlic clvoes
2 teaspoons tomato paste
1 teaspoons red pepper flakes (or more if you like more spice)
1 teaspoons paprika
1/2 teaspoons cayenne pepper
1 cup jarred roasted red peppers chopped
salt and black pepper to taste
4 each eggs
parsley for garnish

Instructions

Adjust your oven rack 6 inches from the broiler and turn on broil to high.
Core tomatoes and chop onion. Toss in 1 tablespoon olive oil. Place on a baking sheet and in the oven. Broil for 8 minutes, rotating veggies half way through. Broil until skins are charred.
Remove from the oven and carefully, place tomatoes and onions in a blender (making sure lid is tightly on) and pulse for 5-10 times until coarsely chopped.
Heat the remaining olive oil in a skillet over medium heat and add chopped bell pepper. Cooking until soft and lightly browned.
While bell pepper is cooking, place brown rice and water in a small pot. Bring to a boil and cook for 15-20 minutes or until rice is soft and chewy. Once done, remove from heat and set aside.
Once bell pepper is done, stir in tomato mixture from blender and add garlic, red pepper flakes, crushed tomatoes, tomato paste, paprika, cayenne, roasted red pepper, salt and black pepper.
Bring to a simmer and let mixture cook for 5-10 minutes.
Remove mixture from heat and carefully place in a blender (making sure lid is tightly on) and pulse until mixture is well combined. Pulse more if you want a smoother, well combined sauce.
Once blended, add mixture pack to the saute pan. Create 4 holes for eggs. Crack an egg into each hole, cover and cook for 5-10 minutes.
After eggs are cooked, remove from heat. Serve over a bed of brown rice and enjoy.