Eggs Poached in a Curried Tomato Sauce: My new favorite food

Eggs plus curry is like a match made in heaven for me! I knew when I saw this recipe that I would love it, but I’m pretty sure its my new favorite food! I ate this for both lunch and dinner the two days before I left on my trip. I wish I had some right now too…….Bonus: its healthy! I’m always looking for great healthy recipes like this, that are more than just vegetables or salad, and really fill you up and make you feel like you ate a substantial meal!

Despite how much I love this, you’ll have to pardon me, because I’m feeling a bit brain dead right now. I spent the day with my four year-old nephew at a place called “Pump it Up” which is essentially every inflatable bounce house ever made, in one place, indoors. He, of course, wanted me to go on every single one with him, which made me feel very old! We followed it up with a trip to chuck e cheese. I’m not sure how mommy’s do it, I’m completely wiped out!

Betsy’s baby tour 2011 continues tomorrow with a visit with my two oldest and dearest friends, and their broods, plus dinner with another old friend and her husband. Besides the weather (and The Hubs feeling a cold coming on) this trip has been fun so far!

Eggs Poached in a Curried Tomato Sauce recipe from Cooking Light

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)
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.