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.
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.
My husband and I love this! I made it the first time exactly according to the recipe. This time, I omitted the jalapeño (didn't have one), and used ground ginger (didn't have fresh). Also subbed 1/2 jar carmelized onion pasta sauce and one can diced tomatoes (had sauce to use up). It was STILL delicious! I love when I can have some leeway with recipes, so I can use up what I have. This stays on the list when I am panicked about what to have for dinner! Took longer to poach eggs for me as well - about 7 1/2 minutes.
Incredible! I made the sauce ahead and then just threw a serving worth in a small saucepan and poached the egg each day. So filling, and DELICIOUS. I'm a huge fan of Chicken Tikka Masala and this sauce reminded me of that but without all of the fat that the heavy cream and butter adds to that dish. So good - completely satisfying.
I'm making this for the second time in two weeks. I can't get enough! Granted, I don't have curry powder so mine is more of a creamy tomato sauce, but it's absolutely delicious and flavorful even without it if you're not in the mood for curry. This time, however, I'm using half of a jalapeno instead of a whole (and I'm a spicy food addict...it was a bit too spicy for my taste last time). I'll be making this again and again.
This sounded good but turned out nasty. I much prefer CL's Tomato-Poached Eggs with Sardinian Music Bread. Perhaps it was due to my changes based on what I had on hand: omitting the garlic, using red onion, and substituting parsley for cilantro and crushed red pepper for the jalapeno. Like other reviewers it took me 7 minutes to poach the eggs.
We loved this!
Served with Steamed Asparagus seasoned with EVOO and a bit of curry powder, ground ginger, and garlic salt, and everyone was a member of the clean plate club!
I covered my pan to make sure my egg yolks filmed over, and wound up cooking them a bit longer than 5 minutes, which was unfortunate because I can only imagine how wonderful this dish would have been if I cooked the eggs perfectly!
Made it for breakfast this morning and it was deliciously different. Used only one tablespoon of peanut oil. Took me about seven minutes to poach eggs also and I made the mistake of trying to get them out of the pan with the spatula but will use large serving spoon next time to keep eggs from breaking. Served it overtop of toasted english muffins as suggested.
This is delicious. Made it for our "Meatless Monday" dinner and it was a huge hit. I followed the recipe exactly except substituted parsley for cilantro. The only thing I would add is that it helps to make a little divit in the sauce to drop your egg in, keeps it from spreading. I had to cook my eggs for 7 min before the whites were done. This one will definitely be a regular for our meatless dinners!