Eggs Poached in Curried Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adjust the heat down by removing some or all of the jalapeño's seeds. You can make the sauce up to 3 days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding. Ingredients:
2 tablespoons peanut oil |
1 1/2 cups chopped onion |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
1 jalapeño pepper, minced |
2 teaspoons curry powder |
3/8 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
dash of sugar |
1 (28-ounce) can diced tomatoes, undrained |
1/2 cup light coconut milk |
1/2 cup chopped fresh cilantro |
4 large eggs |
4 whole-wheat english muffins, split and toasted |
1/4 cup chopped green onions |
cilantro leaves (optional) |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion and next 3 ingredients (through jalapeño); sauté 5 minutes or until vegetables are tender, stirring occasionally. Add curry powder and next 3 ingredients (through sugar); cook 2 minutes, stirring constantly. Drain tomatoes in a colander over a bowl; reserve liquid. Add tomatoes to pan; cook 5 minutes, stirring frequently. Add half of reserved tomato liquid; bring to a boil. Add coconut milk and chopped cilantro; return to a boil. Cover, reduce heat, and simmer 10 minutes. If sauce is too thick, add remaining reserved tomato liquid; maintain the heat so that the sauce bubbles gently.
2. Break each egg into a custard cup, and pour gently into pan over sauce. Cover and cook for 5 minutes, just until the whites are set and the yolks have filmed over but are still runny. Arrange 1 muffin, cut sides up, on each of 4 plates. Carefully scoop 1 egg and about 1/2 cup sauce onto each serving. Sprinkle each serving with 1 tablespoon green onions; garnish with cilantro leaves, if desired.
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