Name: Poached Eggs in Indian-Style Tomato Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 medium potatoes, peeled and diced; 1 red onion, finely chopped; 3 tbsp (45 ml) olive oil; 3 garlic cloves, finely chopped; 1 bird’s eye chili pepper, seeded or not, thinly sliced (optional); 4 tsp curry powder; 2 tsp fresh ginger, finely grated; 1 tsp sweet paprika; 1 tsp ground cumin; 3/4 cup (180 ml) low-sodium or homemade vegetable broth; 1 can (28 oz/796 ml) diced tomatoes; 1 cup (120 g) green beans, trimmed; 4 to 6 eggs; 1/3 cup (75 ml) plain yogurt; 1/3 cup (10 g) cilantro leaves

Preparation

- In a large non-stick skillet over medium-high heat, soften the potatoes and two-thirds of the onion in the oil for 6 minutes. Add the garlic, half of the chili pepper, the curry powder, ginger, paprika and cumin. Cook for 1 minute while stirring.
- Deglaze with the broth. Stir in the tomatoes. Bring to a boil. Simmer for 25 minutes or until the sauce has thickened. Season with salt and pepper.
- Arrange the green beans over the sauce. Using a spoon, make 4 to 6 wells in the sauce. Crack an egg into each well. Cover and simmer gently for 6 minutes or until the green beans and egg whites are cooked. Remove from the heat.
- Garnish with the yogurt and cilantro leaves. Sprinkle with the remaining red onion and chili pepper. Serve in shallow bowls with naan bread or chapatis, if desired.

Poached Eggs in Indian-Style Tomato Sauce

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Preparation

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RICARDO The Rock 12" Frypan