Recipe: Eggs in hot tomato sauce step by step with pictures | Handy.Recipes

Eggs in hot tomato sauce

Cooked eggs with hot tomato sauce

Time to cook: 10 minutes

Total Servings: 8

Nutritional Value

Eggs with mayonnaise was the fastest and most popular snack in the USSR. I'd like to offer you not less fast, but more interesting, rich and spicy, spicy-sour appetizer - "Eggs in hot tomato sauce". For real men with strong drinks! For this recipe I am grateful to Katusha the Mouse. It was published by her in 2009. and colored by me as part of the project "Coloring".

Author of the recipe

Ingredients for Eggs in Hot Tomato Sauce:


  • Vegetable oil (for frying) - 1 tablespoon
  • Capers - 0.5 jar.
  • Tomato (canned) - 150-200 g
  • Onion - 0,5 pcs
  • Chicken egg (boiled) - 8 pcs
  • Green onion
  • Salt (and pepper)
  • Cayenne pepper (or chili pepper)
  • Cucumber (pickled) - 1-2 pcs

How to cook eggs in hot tomato sauce step by step with photos


First I'd like to say a few words about capers... I'm in love with them!

Capers are not fruits, but the unripe buds of a thorny caper shrub (Capparis spinosa). It is said that "caper" Caper comes from the Greek name for the island of Cyprus. Some caper plants grow in the Caucasus and the Crimean Rockies. Capersnips are called kapar in Armenian and kapari in Georgian. These thorny plants are extremely hardy: they easily withstand the heat and salty sea spray and can grow on bare rocks. Private caper plants can even be seen at the famous Wailing Wall where they grow, putting their roots into cracks in the stone slabs and hanging down several meters. Vivacious and undemanding, the caper blooms all summer long, offering the nectar of its beautiful large white flowers to insects and the berries to birds. Modern medicine recognizes that the fresh parts of the shrub have astringent, antiseptic and analgesic properties. A handful of capers before a meal whets the appetite. Like all plants, capers are rich in vitamins, fiber, organic acids. The buds contain about 25% proteins and 3% fats; the fruits are rich in vitamin C and iodine; the seeds contain up to 36% oil. The lack of heat treatment preserves all the useful substances of capers in their original form.

So, for the appetizer... While the eggs are boiling, prepare the hot tomato sauce. Finely chop the onion and fry until it becomes transparent, add the shredded tomatoes to the onion and stew for 10 minutes.

Chop the pickle (I had 2 small gherkins) and drain the capers from the marinade.

Salt and pepper the tomato sauce with black pepper, add the cayenne (or chili) ground pepper, add the cucumbers and capers.

Peel eggs. Slice as you like. (If the shell is unevenly peeled, it is better to lay the eggs "squirrels down") Spread the hot sauce on top of the eggs.

Quick and tasty!

A little touch of green onions. Garnish - capers-apples.

Enjoy Enjoy!

Nutritional Value:

Whole Dish:
Calories
828.7 Calories
Protein
57.8 g
Fat
58.4 g
Carbohydrates
12.8 g
Per Serving:
Calories
103.6 Calories
Protein
7.2 g
Fat
7.3 g
Carbohydrates
1.6 g
100g:
Calories
115.1 Calories
Protein
8 g
Fat
8.1 g
Carbohydrates
1.8 g

Salt, Tomato, Onions, Eggs, Green onions, Cucumber, Chicken Eggs, Pickled, Capers, Islander, Cayenne Peppers, appetizers

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