Poached Eggs in Tomato Sauce Recipe · i am a food blog (2024)

FAQs

What's the difference between eggs in purgatory and shakshuka? ›

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

These courgette fries make a great low-carb breakfast with a soft boiled egg. This is my Courgette Fries and the perfect Dippy Egg! Even for a carb-loving girl like myself, these parmesan courgette (zucchini) fries are a great alternative to toast for dipping into those soft-boiled eggs.

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.

Classically, poached eggs are described as being served on toast. This is misleading. They should be served by toast, near toast, toast adjacent, but never on toast, where a mixture of steam or residual cooking water will create an unpleasantly damp ring on your slice.

A Nutritionally Balanced Pair

Eggs provide a source of protein and fat, while toast is a source of complex carbohydrates. Together, this triple whammy offers good nutrient diversity, which is fundamental for a healthy breakfast idea that keeps you full for longer.

A British term that refers to a piece of toast cut into thin strips reminiscent of the formation of soldiers on parade. The toast is sliced in this manner so that it can be dipped into the opening of a soft boiled egg that has had the top of its shell removed.

A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed.

A dippy egg is a soft-boiled egg served with toast cut into long, narrow strips called soldiers. The eggs are traditionally left unpeeled and served in adorable egg cups that hold them upright to facilitate yummy toast-dipping action.

What doesn't go well with eggs? ›

Some of the other foods to avoid with eggs are – fruits (specially melons), cheese, milk and its products, and beans.

Ketchup and eggs make a ton of sense together; the sweetly acidic, savory nature of ketchup cuts through the decadent creaminess of eggs. “Ketchup is sweet and sour and has umami,” says Laura Hoang, chef de cuisine at Pearl River Deli in Los Angeles.

HP Sauce for Ketchup

Ketchup, meanwhile, has a tomato base with malt vinegar and other sweet ingredients mixed in. What I'm saying here is that HP Sauce makes a great ketchup substitute, especially on eggs or bacon sandwiches.

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

You can even depart from shakshuka altogether and give one of its cousins, like eggs in purgatory (a similar Italian dish made with tomato sauce and red pepper flakes), a try. Once you've got a handle on the basics, it's pretty impossible to take a wrong turn.

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.