Eggs Poached In Curried Tomato Sauce Recipes

EGGS POACHED IN CURRIED TOMATO SAUCE

Eggs Poached in Curried Tomato Sauce image

This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.

Provided by Martha Rose Shulman

Categories dinner, for one, main course

Time 45m

Yield 1 serving

Number Of Ingredients 15

Ingredients

1/2 tablespoon tamarind paste, or a 1/2-inch ball of tamarind pulp (1/4 ounce) plus 1/4 cup warm water, or 1 tablespoon fresh lemon juice
2 teaspoons canola oil
1 shallot, chopped
1 garlic clove, minced
1 small serrano pepper, minced more to taste, or 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 (14-ounce) can diced tomatoes in juice
Salt
freshly ground pepper
Pinch of cayenne
1 to 2 eggs
1 tablespoon chopped cilantro
3/4 cup cooked basmati rice

Steps:

If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams

HARD BOILED EGGS IN CURRIED TOMATO SAUCE

Hard Boiled Eggs in Curried Tomato Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons vegetable oil
1 large onion, thinly sliced
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon each ground cumin, cardamom, coriander and turmeric
2 cups finely chopped fresh plum tomatoes
1 cup chicken broth
6 hard boiled eggs, halved lengthwise
Salt and pepper
Toasted sliced almonds and chopped cilantro or parsley for garnish

Steps:

Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.

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