Poached Eggs with Wine Sauce

Main Dishes | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Poached Eggs with Wine Sauce

Ingredients

Chicken Egg - 6 pieces
Olive Oil - 3 tablespoons
Onion - 2 heads
Wheat Flour - 2 tablespoons
Tomatoes - 17.6 oz
Dry White Wine - 5 fl oz
Bouillon cube - 1 piece
Serrano Chili - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the eggs in salted water for five minutes. Move the pot under a cold water tap. Leave the eggs in cold water.

Step 2

Blanch the tomatoes, peel them, and chop finely. Heat the oil in a pan, add the finely chopped onion, and sauté over low heat, stirring, for 8 minutes until golden. Stir in the flour and tomatoes and cook, stirring, for 5 minutes. Crumble the bouillon cube into 275 ml of water. Pour the wine and the resulting broth into the pan, season with salt and pepper, increase the heat to medium, and simmer for 10 minutes.

Step 3

Carefully peel the eggs and place them in a warmed serving dish. Drizzle with the sauce. Sprinkle with finely chopped ham and serve immediately, optionally with hot toast.