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Poached eggs in curried tomato sauce

Poached eggs in curried tomato sauce

By Alina Kovalenko
20’ Prep time
15’ Cook time
35’ Total time
402 Calories
6 Serving

Summary

A mild and fresh-tasting sauce perks up eggs for brunch. vary the curry and cayenne powders to suit your taste. for a thicker sauce, cook the tomato mixture uncovered before eggs are added. add frozen green peas to the sauce for a great vegetarian supper. serve with crisp pappadams or naan bread if desired.
Alina Kovalenko 0 Followers

Step by Step

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Step 1

In large skillet, heat oil over medium heat. Add onion and garlic; cook stirring constantly, for 2 to 3 minutes or until softened and golden; but not browned. Add curry powder, salt and cayenne powder (if using); cook for 1 minute. Add tomatoes and bring to boil; reduce heat to medium, cover and cook for 5 to 7 minutes to blend flavours.
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Step 2

Break each egg into custard cup and slide carefully into sauce, keeping yolk intact. Cover and cook over medium-low heat for 5 to 7 minutes or until egg whites are firm and yolks are just set but still soft. Serve sauce and eggs on hot rice; sprinkle generously with coriander.

Ingredient

  • Vegetable oil
    Vegetable oil
    25 ml
  • Eggs
    Eggs
    6 ontario
  • Ontario onion, chopped
    Ontario onion, chopped
    1 medium
  • Curry powder
    Curry powder
    20 ml
  • Salt
    Salt
    10 ml
  • Cloves ontario garlic, crushed
    Cloves ontario garlic, crushed
    2 large
  • Cayenne powder (optional)
    Cayenne powder (optional)
    1 ml
  • Ontario greenhouse tomatoes (about 3 lb/1.5 kg), coarsely chopped
    Ontario greenhouse tomatoes (about 3 lb/1.5 kg), coarsely chopped
    6 large
  • (1.5 l) hot cooked rice (preferably basmati)
    (1.5 l) hot cooked rice (preferably basmati)
    6 cups
  • Chopped fresh coriander or parsley
    Chopped fresh coriander or parsley
    250 ml
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