Slow Cooked Herbed Steamed Eggs
Slowly steamed eggs produce the most amazing texture - a cross between the perfect soft-boiled egg and a poached egg. The herbed tomato sauce just takes it to the next level, perfect for dipping some crunchy baguette! Serve for brunch with some nice crunchy bread, or for dinner with some sweet potato fries!
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Brunch
Cuisine: Breakfast
Keyword: how to steam eggs, steamed eggs
Servings: 3 serves
Calories: 157kcal
Author: Whole Food Bellies adapted from Cooking Slow
- 1 tablespoon avocado oil (or cooking oil of choice)
- ½ yellow onion finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine (sub in vegetable stock if prefered)
- 14 oz can of diced tomatoes
- 2 tablespoon each chopped mint, basil and thyme
- 6 large eggs
- Zest of ½ lemon
- Salt and pepper to taste
Heat the avocado oil in a large skillet with a lid over med heat. Add the onion and sauté until translucent
Raise the temperature to high and add half the garlic and the wine. Bring to a boil. Reduce the heat and add in the tomatoes, season with salt and pepper and simmer for about 5 minutes
Reduce the heat to low, until the liquid is just bubbling at the sides of the skillet. Stir in half the herbs
Crack 2 eggs at a time into a small bowl, and gently slide on top of the tomato mixture. Do this with all 6 eggs
Pop on the lid and allow the eggs to steam for about 40 minutes, until they are set
Combine the rest of the herbs with the remaining garlic and the lemon zest
When the eggs are set, serve two to a plate with some of the tomatoes and a sprinkling of the herb mixture
Calories: 157kcal | Carbohydrates: 3.7g | Protein: 10.1g | Fat: 11g | Saturated Fat: 2.7g | Cholesterol: 278mg | Sodium: 132mg | Fiber: 0.8g | Sugar: 2.3g