Tuesday, September 14, 2010

Poached Eggs in Spicy Indian Tomato Sauce

Canning Adventures
Sadly I do not have any photos of the delicious things I am about to share with you because I was too hungry, therefore I did not pause for a photo. Enjoy the photo above of some my canning adventures... now, on with the recipe.

A few weeks ago I was watching a cooking show and they poached some eggs in a tomato based sauce. I'm pretty sure I had to wipe the drool from my face.

So, last night when looking in the fridge I saw we had eggs, took out my favorite vegetarian cook book and looked through suggestions for eggs I was reminded of the cooking show and the drool.

I made a variation of the Spicy Indian Tomato Sauce and then poached some eggs in it. YUM. I even suggested to David that I could make some chicken in the left over sauce tomorrow, but he wanted more eggs instead. The man turned down meat - seriously, give this recipe a try.

Took me about 30 minutes from start to finish, and most of my adaptations were just because it is what I had one hand so you can be flexible with the ingredients.

Poached Eggs in Spicy Indian Tomato Sauce
adapted from Mark Bittman's "How to Cook Everything Vegetarian"

In a dutch oven or pot (that has a lid, you'll need it later) over med high heat melt

4 tbsps butter


1 med. onion chopped finely

cook until the onion is translucent, then add

2 cloves minced garlic
1 chopped green chili

saute for another minute then add your spices

2 tsp curry pwd
1/2 tsp ancho chili pwd
1/2 tsp dried cilantro
large pinch of sugar
fresh ground salt and pepper

cook until fragrant, about 2 minutes and then add

1 - 28 ounce can of fire roasted crushed tomatoes
1/2 cup whole milk or cream

bring to a gentle boil, sauce should be a normal marinara consistency, if not then cook off some more liquid before continuing.

add 1/2 cup water or stock to the sauce

return to a simmer, now it is time to add your eggs, I suggest 5 at the most for this amount of sauce

crack your egg into a small bowl or saucer and then slide it into the sauce
once all your eggs are in, cover and cook for 5-7 minutes.


I'd love to hear how it turns our for you, happy cooking!

1 comment:

  1. This sounds so delicious, Emmy. It would be a great dish for Sunday Brunch.


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