The Middle Eastern egg dish shakshouka, eggs poached in a tomato and vegetable sauce, is a common choice.

Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.

They included eggs poached in red wine, rabbit cooked in Burgundy, salmon Chambord and meurette of veal.

Several cuisines include eggs poached in soup or broth and served in the soup.

The Libyan dish Shakshouka consists of eggs poached in a spicy tomato sauce.

This is an egg poached in a water bath for a long time at low temperature (about 140 degrees).

B Map Give yourself up to the splendour of delicate concoctions like an egg poached in white wine with shallots...light as a dream.

Shakshuka (eggs poached in a skillet of tangy stewed tomatoes; 25NIS) is also available.

The region does fab ham with parsley, eggs poached in wine (en meurette) and snails as often as possible.

Shakshuka, a dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter.