Eggs in a Spicy Tomato Sauce
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Category
Eggs
Cuisine
American
Prep Time
10 minutes
Cook Time
5 minutes
This recipe is adapted from a vegetarian Indian cookbook. I use a few tricks to be able to make this in the middle of winter. Since I grow a number of fresh hot peppers in my garden I like to find ways to preserve them for the winter. This is actually how I got started making hot sauce, as sauce is one way to preserve peppers for later use. My other methods are drying the chilis and freezing the whole chili pods fresh. For this recipe I used a white ghost chili right out of the freezer. These white chilis are not as hot as some other ghost varieties and have an intense up-front heat and flavor that fades quickly.
Jay Gleaton
Ingredients
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Olive oil
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4 eggs
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1 shallot
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1 tomato
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1 hot chili pepper
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Salt and Pepper
Directions
This recipe is super simple.
Begin by chopping up a medium tomato. Get an heirloom one if your grocery store carries them. Those red round tomatoes are garbage. A few plum tomatoes if you can’t get the heirloom varieties. Pictured above is my favorite, a Cherokee purple tomato.
Chop the shallot
Chop the pepper
Heat a skillet over medium heat and add a bit of olive oil or butter to the pan. Add the shallots and pepper and cook for about 5 minutes or until the shallots start to look translucent. It’s a good idea to use your hood vent here because cooking with peppers can be an adventure when they’re spicy.
Add the tomatoes to the pan and increase heat to high . Cook while stirring until they start to break down, maybe three more minutes.
Set the tomatoes aside in a bowl and rinse out the pan.
Set the pan over medium heat and add some oil and then your eggs. Cover and cook until they are done to your liking. I like a runny yolk.
Plate the eggs and top with the tomato/pepper mixture, add salt and pepper and serve with toast or rice to sop up all the goodness.
