Moonstruck Eggs

Transport your taste buds to a celestial experience with this delightful recipe for Moonstruck Eggs—a luscious, one-pan dish that’s perfect for breakfast, brunch, or even a cozy dinner. This recipe features tender eggs poached in a rich and creamy tomato sauce infused with aromatic spices like paprika and cumin, offering a flavorful twist on traditional poached eggs. With the gentle sweetness of sautéed onions, the aromatic depth of garlic, and a touch of fresh parsley for brightness, every bite is a celebration of comforting, savory flavors. Moonstruck Eggs are quick and easy to make in just 30 minutes, making them ideal for weeknight meals. Serve this stunning dish hot with slices of crusty bread to mop up the decadent sauce and runny egg yolks. Whether you're seeking a hearty breakfast option or a crowd-pleasing dinner, this recipe delivers satisfaction in every spoonful.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large eggs
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium (diced) onion
• 2 cloves (minced) garlic
• 1 14-ounce can canned diced tomatoes
• 1 cup heavy cream
• 1 teaspoon paprika
• 0.5 teaspoons ground cumin
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 2 tablespoons (chopped) fresh parsley
• 1 loaf (for serving) crusty bread

Directions

Step 1

Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt fully.

Step 2

Add the diced onion to the skillet and sauté for 3-4 minutes or until softened and translucent. Stir occasionally to prevent burning.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Pour in the canned diced tomatoes (with their juices) and stir to incorporate. Let the mixture simmer for 5 minutes, stirring occasionally.

Step 5

Stir in the heavy cream, paprika, ground cumin, salt, and black pepper. Simmer for another 2-3 minutes until the sauce is well combined and slightly thickened.

Step 6

Using a spoon, create small wells in the sauce and gently crack one egg into each well. Repeat for all four eggs.

Step 7

Reduce the heat to low, cover the skillet with a lid, and cook for 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny.

Step 8

Remove the skillet from the heat and garnish with freshly chopped parsley.

Step 9

Serve the Moonstruck Eggs hot with slices of crusty bread for dipping.

Nutrition Facts

Serving size	1553.1 grams (1553.1g)

Amount per serving	% Daily Value*
Calories	3022

Total Fat 169.10g	217%
Saturated Fat 72.30g	362%
Polyunsaturated Fat 6.40g
Cholesterol 1025mg	342%
Sodium 5871mg	255%
Total Carbohydrate 279.70g	102%
Dietary Fiber 19.60g	70%
Total Sugars 28.60g
Protein 75.70g	151%

Vitamin D 166IU	831%
Calcium 481mg	37%
Iron 22mg	119%
Potassium 1908mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 10.3%

Carbs: 38.0%