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Eggs Poached in Curried Tomato Sauce

Photo: John Autry; Styling: Cindy Barr
Total time 42 mins
Yield 4 servings
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)

Nutrition Information

  • calories 335
  • fat 14.6 g
  • satfat 4.3 g
  • monofat 5.3 g
  • polyfat 3.4 g
  • protein 13.7 g
  • carbohydrate 40.9 g
  • fiber 6.4 g
  • cholesterol 212 mg
  • iron 3.7 mg
  • sodium 637 mg
  • calcium 175 mg

How to Make It

  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.