Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

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.

Mark Bittman
Recipe by Cooking Light December 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
42 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

335 calories; fat 14.6g; saturated fat 4.3g; mono fat 5.3g; poly fat 3.4g; protein 13.7g; carbohydrates 40.9g; fiber 6.4g; cholesterol 212mg; iron 3.7mg; sodium 637mg; calcium 175mg.
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