Eggs Poached in Chili Tomato Sauce
By Chef Monique Santua
2 tbs olive oil
1 bunch green onions (Bernhardts Farm)
4 garlic cloves (minced)
1 tbs harissa paste
1 tbs Sal de Manzanillo from Hill Country Salt*
1 cup bone broth
6 ripe tomatoes, grated (B5 Farm)
1 spigiarello greens, chopped (Fruitful Hill Farm)*
6 eggs (Smith & Smith Farms, Shirttail Creek Farm, Humble Rooster, Westfold Farm)
Cut green onions in half to separate white and light green ends from the dark green ends. Dice leafy greens and set aside for garnish. Dice white and light green ends.
Heat olive oil in a skillet over medium low heat. Stir in garlic, diced white/light green onion, and harissa paste and sweat for 10 minutes, lowering heat if onions and garlic begin to burn.
Add spigiarello and Sal de Manzanillo and cook for 5 minutes or until greens are wilted.
Add grated tomatoes and broth and raise heat to a simmer. Simmer for 10 minutes.
Make an indentation in the sauce using the backend of a spoon. Crack the egg allowing the egg to fit into the indentation. Repeat around the pan with the remaining 5 eggs. Salt and pepper the eggs.
Cover the skillet and simmer at medium heat until egg whites have firmed, around 5 minutes.
Garnish with diced green onions.
*Note: This recipe is very flexible and many of the ingredients can be substituted. i.e: substituting any hardy green in place of spigiarello, cayenne and paprika in place of sal de manzanillo, or vegetable broth in place of bone broth for a vegetarian option