Ingredients:
1 tbsp EVOO
1/2 sweet onion, finely chopped
1/2 sweet red pepper, finely diced
2 cloves garlic, finely chopped
1/2 tsp turmeric
1-2 tsp cumin
1/2 tsp sweet paprika (I used roasted habanero pepper)
1/2 tsp smoked paprika
1 tsp cayenne pepper, or to taste
1 cup of POMI chopped tomatoes (we have found this has the lowest in sodium)
1 tbsp of tomato paste
1/4 cup low sodium chicken stock (and possibly more, depending on how much the sauce cooks down)
2 large Eggs
Garnish: 2 tsp fresh cilantro, finely chopped
1 green onion, finely chopped
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Preparation:
Preparation, make sauce ahead 1 day: In an large pan with a lid, heat oil and fry onions until translucent.
Add to onions the red peppers and garlic. Add all of the spices and heat just until you can smell the aroma (careful, the paprika burns very quickly)
Add tomatoes to onion mixture and mix well.
Add the remaining ingredients.
Cook over medium heat for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add more chicken stock.
The sauce is ready when the tomatoes have reached a beautiful dark red colour. Set aside one day.
Directions: Pre heat oven to 500° F. Pre heat ramekins. While oven is heating, warm up the tomato sauce until it bubbles.
Evenly divide the tomato sauce into 2 medium ramekins (I used Le Creuset mini casseroles). Return to oven and heat until sauce bubbles.
Create a divot on one side of the tomato sauce in each ramekin, break one egg into each ramekin.
Place the ramekins onto a cookie sheet and cover with foil or the Le Creuset mini casseroles' lid.
Bake in a preheated oven 2-4 minutes, depending on how cooked you like your eggs.
Serve one ramekin per person, garnished with green onions and cilantro. A dollop of sour cream, crème fraiche or yogurt might also be nice.
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