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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Eggs Poached in Curried Tomato Sauce

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.

Cooking Light DECEMBER 2010

  • Yield: 4 servings
  • Total:42 Minutes

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 14.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 3.4g
  • Protein: 13.7g
  • Carbohydrate: 40.9g
  • Fiber: 6.4g
  • Cholesterol: 212mg
  • Iron: 3.7mg
  • Sodium: 637mg
  • Calcium: 175mg
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Eggs Poached in Curried Tomato Sauce recipe

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