Monday, February 3, 2014

Poached Eggs in Indian Tomato Sauce

I am a huge fan of soft eggs. Yes, I'm one of those people who love a soft egg on top of any dish, rice, salad...even pizza! This dish is my version of shakshuka, a dish of eggs poached in a spicy tomato sauce. It has North African origins, and is also a popular dish in Israel. I decided to switch it up a bit with the Indian spices curry and turmeric, and the heat comes from crushed red pepper. Increase the amount if you want more heat! Served with naan bread, a soft, oven-baked Indian flat bread, which is a delight all by itself. If you prefer your eggs hard, leave in the sauce for a couple more minutes. 


1 tsp canola oil
1/2 small onion, diced
2 cloves garlic, minced
2 cans diced tomatoes, petite cut, no salt added, 14.5 oz cans
1/2 tsp curry powder
1/4 tsp ground turmeric
1/2 tsp red pepper flakes
1 1/2 tbsp sugar
1/4 tsp sea salt
1/2 tsp black pepper
2 green onions, chopped
4 eggs
2 naan breads

1. In a medium pot, heat oil over medium heat. Add onions and sauté for 3 minutes. Add garlic and stir for 1 minute.
2. Pour in diced tomatoes. Add curry powder, turmeric, red pepper flakes, sugar, sea salt, black pepper, and 1 green onion. Stir well and let cook for 20 minutes, stirring often.
3. Reduce heat so the tomato sauce gently simmers. Break an egg into a cup. Hold the cup close to the pot and pour it gently into the sauce. Repeat with the remaining 3 eggs.
4. Cover the pot and let simmer until the whites are set, about 4 minutes.
5. Remove eggs from pot with a large spoon. Spoon sauce over them, and sprinkle with remaining green onion. Serve with naan bread. Serve immediately.

Makes 2 servings.

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