Home » Breakfast » Tomato Poached Eggs with Herbed Goat Cheese

Tomato Poached Eggs with Herbed Goat Cheese

Poached Eggs

Serves 2

1 can stewed tomatoes, chili ready

1/2 cup water

2 jalapeños, diced, with seeds

3 cloves garlic, diced

2 tbsp red pepper, powder

1 tsp Lawry’s Salt

4 large vegetarian feed brown eggs

4 oz herbed goat cheese, sliced into 5 rounds

1 cup kale, chopped

2 pieces whole wheat toast

Directions

Heat deep sautee pan and add tomatoes, water, jalapeños, garlic, red pepper and salt and bring to simmer for 2 minutes. Carefully crack eggs into simmering tomato mixture, be sure to spread them out. Cover and simmer 5 minutes. Add goat cheese slices, placing in between eggs and in the center. Cover and cook additional 3 minutes until egg yolks are cooked. If you prefer a harder yolk cook a few more minutes. In a bowl place 1/2 cup of kale and top with 2 egg, goat cheese and tomato sauce; serve with whole wheat toast.

Poached Eggs with Goat Cheese

This is my variation of Shakshuka, we enjoy this for dinner or breakfast. If you like things a little spicier add more jalapeños or top with tabasco or sriracha sauce.

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