This is a very easy dish. Make the sauce ahead of time and poach the eggs just before serving. I served on puff pastry shells sprinkled with a lot of parmesan and pepper before baking. The shells can also be made a day ahead. Very tasty, just remember to salt and pepper to taste and use a good aged parmesan to spinkle on the top. Perfect for brunch.
Mediterranean-Style Poached Eggs
WendyMex Posted: 08/01/10
EllenDeller Posted: 11/21/12
Thought we'd love this, but it was not that great. The cumin and paprika are wrong--basil and oregano make more sense. The problem, though, was the crushed tomatoes which are bitter and flavorless unless cooked into a long-simmering sauce. I actually had to add sugar to make this edible! This would be so much better with diced tomatoes, perhaps fire-roasted,and some added greenery like fresh spinach or arugula slivered on top.