Eggs Poached in Curried Tomato Sauce

Name: Eggs Poached in Curried Tomato Sauce
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 794 grams diced tomatoes, undrained; 2 teaspoons curry powder; 4 larges eggs; 4 whole-wheat English muffins, split and toasted; 118 milliliters chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 1 Tbsp minced garlic; 59 milliliters chopped green onions; 1 jalapeño pepper, minced; 0 teaspoons kosher salt; 118 milliliters light coconut milk; 355 milliliters chopped onion; 2 Tbsps peanut oil; 1 Dash sugar

Eggs Poached in Curried Tomato Sauce takes about 42 minutes from beginning to end. This recipe makes 4 servings with 382 calories, 14g of protein, and 15g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from My Recipes requires peanut oil, canned tomatoes, ginger, and eggs. It works well as a sauce. It is a good option if you're following a dairy free and vegetarian diet. If you like this recipe, you might also like recipes such as Nutrition in Eggs & for Poached Eggs in Tomato Sauce, Sweet Potato Cakes with Curried Tomato Sauce and Poached Egg, and Poached Eggs In Tomato Sauce.

Instructions

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and next 3 ingredients (through jalapeo); saut 5 minutes or until vegetables are tender, stirring occasionally.

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Vegetable

Onion

Add curry powder and next 3 ingredients (through sugar); cook 2 minutes, stirring constantly.

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Curry Powder

Sugar

Drain tomatoes in a colander over a bowl; reserve liquid.

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Tomato

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Colander

Bowl

Add tomatoes to pan; cook 5 minutes, stirring frequently.

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Tomato

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Frying Pan

Add half of reserved tomato liquid; bring to a boil.

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Tomato

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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Coconut Milk

Cilantro

Tomato

Sauce

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.

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Custard