Persian Eggs Poached In Tomato Sauce

1. 1

   Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.

2. 2

   Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.

3. 3

   Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.

4. 4

   Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.

5. 5

   Carefully scoop egg with some sauce onto serving plates. Garnish with chives.

6. 6

   Serve with warmed pita or other flatbread of choice.

7. 7

   Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.

* Per serving · 4 servings · Values may vary.

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