Could I make this without poaching the eggs...

I am trying to find something special to make my mother for Mother's Day breakfast, and I came across this:

http://www.seriouseats...

The idea and sauce sounds wonderful but my mother doesn't like her eggs with the yolks and whites separate. When making Eggs Benedict and Huevos Rancheros, she always mixes her egg and then fries it. Do you think it would be possible to do something similar for the above recipe? Make the sauce, and fry the eggs separately and then once the sauce is properly cooked down, just place the eggs on top of it?

Naomi
  • Posted by: Naomi
  • May 8, 2017
  • 2735 views
  • 10 Comments

10 Comments

scruz
scruz May 14, 2017
you're a good kid!
 
Naomi
Naomi May 14, 2017
Thank you everybody so much for the help! I made it and she loved it! :-D
 
Naomi
Naomi May 9, 2017
Thank you so much! I really really appreciate all the help and answers!
 
Naomi
Naomi May 8, 2017
Thank you so much everyone! I will definitely make this then! Any tips on when I might know when the sauce has cooked enough? Since I won't have the eggs to go off os?
 
Nancy
Nancy May 8, 2017
It's a fresh sauce, doesn't need long. Enough to cook some aromatics or slightly thicken tge tomamtoes. Go by taste and sight.
 
creamtea
creamtea May 8, 2017
just enough to thicken slightly, as Kenji notes 10-ish mins.
 
Naomi
Naomi May 9, 2017
Thank you very much!
 
scruz
scruz May 8, 2017
also, not dealing with the question, but what i have been doing recently with leftover pasta sauce is heating a small amount and poaching the egg in it. partner loves it. sometimes served over warmed pasta noodles but fav is leftover fried polenta. similar concept but another idea for using up leftovers.
 
creamtea
creamtea May 8, 2017
Absolutely. You can make the shakshouka sauce as a side-condiment to an omelet or scrambled eggs. It will be delicious. In fact it will almost be as if there is more of it because when you poach eggs in the sauce, it tends to reduce and dry out a bit and there seems to be less of it.
 
Nancy
Nancy May 8, 2017
Why not?
It won't be as developed or named, but if your mother likes these flavors and cooking techniques for her day, yes..
 
Recommended by Food52

Popular on Food52