Eggs Poached in Curried Tomato Sauce

DHalaby73

YIELD: 4 servings
TOTAL: 42 MINUTES
COURSE: Breakfast/Brunch, Main Dishes

Ingredients
2 tablespoons peanut oil(Can use olive 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(can substitute just egg whites)
4 whole-wheat English muffins, split and toasted
1/4 cup chopped green onions
Cilantro leaves (optional)

Preparation
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

Amount per serving
Calories: 335
Fat: 14.6g
Saturated fat: 4.3g
Monounsaturated fat: 5.3g
Polyunsaturated fat: 3.4g
Protein: 13.7g
Carbohydrate: 40.9g
Fiber: 6.4g
Cholesterol: 212mg
Iron: 3.7mg
Sodium: 637mg
Calcium: 175mg