If you've ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan.
Poach an Egg
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
How to Poach Tuna with Water
An elegant, flame-free approach.
How to Poach Fish in Olive Oil
A great preparation for white fish
Behind the Business - Umami Burger
Umami Burger COO Gregg Frazer talks everything umami, fast-casual dining, and the newest additions to their menu. Read more.