Spicy Poached Eggs in Tomato Sauce with Potato Rostis (for 3) Recipe

Serves: 3

Total Time: ~40 mins

For the Spicy Tomato Sauce & Eggs:

Ingredients:

• 1.5 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1.5 tsp ground cumin

• 1 tsp smoked paprika

• 1/2–1 tsp chili flakes (adjust to taste)

• 1.5 tbsp tomato paste

• 1.5 cans chopped tomatoes (600g total)

• Salt & pepper

• 6 eggs

• Optional: pinch of sugar or splash of vinegar

• Optional toppings: parsley, coriander, crumbled feta

Instructions:

1. Make the sauce:

Heat olive oil in a wide skillet or sauté pan. Sauté onion until soft (5–7 mins), then add garlic, cumin, paprika, and chili flakes. Cook for 1 min.

2. Add tomatoes:

Stir in tomato paste and the canned tomatoes. Season with salt, pepper, and sugar or vinegar if needed. Simmer uncovered for 15 minutes until thickened.

3. Poach the eggs:

Make 6 small wells in the sauce. Crack an egg into each. Cover and cook gently 6–8 minutes, or to your preferred yolk texture.

4. Top it off:

Finish with chopped herbs and/or feta.

For the Potato Rostis:

Ingredients:

• 3 medium potatoes, peeled

• Salt & pepper

• 1.5 tbsp flour (optional)

• Oil or butter for frying OR bake as individual rostis (see below)

Frying Instructions:

1. Grate potatoes and squeeze out moisture thoroughly.

2. Mix with salt, pepper, and flour (if using).

3. Heat oil or butter in a non-stick pan. Shape into small rounds (6–9 rostis) and fry 3–4 mins per side until golden and crisp.

Or Bake (Oven Method for Less Fuss):

1. Preheat oven to 200°C (390°F).

2. Mix grated, squeezed potatoes with oil, salt, pepper, and optional flour.

3. Line a tray or muffin tin. Form small rounds and press them down slightly.

4. Bake for 25–30 minutes, flipping halfway or grill the tops at the end.

To Serve:

Plate up the spicy eggs and sauce with a couple of hot rostis per person. Scoop, dip, and enjoy!

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