Poaching eggs. It’s scary, I know. There’s an idea out there that it’s tough to do and easy to screw up. Not true. If you can boil noodles you can poach an egg. And forget boring water, this recipe is kind of an eggs-poached-in-stew concoction that’s easy to conjure up. I used some of last year’s tomatoes for this. We’re getting dangerously low on that supply.
- 1 Tablespoon butter or other fat
- 3 cloves of garlic, minced
- 1/2 cup chopped onions
- 1 cup chopped asparagus
- 1 large jar of tomatoes (or a large can if you’re not into canning)
- 1/8 preserved lemon, minced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper or 1 jalapeno, seeded, depending on spice level wanted
- 4 large eggs
- cheese of choice
- parsley flakes
Preheat the oven to 425 degrees.
Heat up the butter in a cast iron skillet. Toss in the onion for a few minutes, then add the garlic and asparagus. Cook for few more minutes, stirring occasionally.
Add everything else except for the eggs and the cheese. Bring to a boil then reduce to a simmer for 5 minutes.
Add the eggs, one at a time, slowly.
Transfer to oven for 25-35 minutes, depending on how evenly your oven cooks and how done you like your eggs. I suggest erring on the side of runny.
Spoon into bowls, add cheese and sprinkle of parsley flakes.
Serve with favorite bread.