Wednesday, February 1, 2012

Spicy Curry Poached Eggs

Who does not like breakfast for dinner!? It’s a no brainer on a busy weeknight, after a tiring day at work. It’s quick, healthy and delicious! I love it, but I tend to get bored with the regular old scrambled eggs and toast. So I decided to put a fun spin on an old classic Indian Dish of Egg Curry. Egg Curry is traditionally made with hard-boiled eggs (barf!); but I love my eggs with the yolk a little runny, so this recipe worked great for me and for the toasted pita bread, that got the pleasure of sopping up all that yummy yolk and tomato curry!

It’s the perfect way to put a Gourmet Spin on a simple Egg. Here's how you do it:

2 tablespoons of Olive Oil
1 Jalapeños, finely chopped (you can add more to suit your taste)
1 Onion, finely chopped
1 Green Pepper, finely chopped
3 cloves of Garlic, minced
2 teaspoons ground Cumin
1 teaspoon Turmeric powder
2 ½  teaspoon Garam Masala (easily available in your Grocery stores Ethnic Foods aisle)
1 teaspoon paprika
1 large can whole peeled tomatoes, undrained
Salt and Pepper to taste
4-5 eggs (depends on how wide your skillet is and how many people you want to serve)
1/4 cup goat cheese
1 tablespoon chopped Chives

Warm Pitas and Home Fries, for serving

·      Heat the oil in a deep bottom skillet. Add green peppers, onions and Jalapeños and cook until soft and golden brown
·      Now add Garlic, Cumin, Turmeric, Garam Masala and paprika, and cook for an additional 2 minutes
·      In a separate bowl, pour the canned whole tomatoes, liquid and all and crush with your hands
·      Now add the crushed tomatoes and their liquid to skillet, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt and pepper
·      Prepare the eggs in the meantime. I used 5 small ramekins, cracked an egg in each, which made it easier to add to the curry sauce. Once the sauce has thickened a little, carefully pour one egg at a time, into the sauce. Use a Spatula to nestle the egg into the sauce, and cover the skillet
·      This will need to now cook for another 5-10 minutes minutes, the whites will be completely cooked and the yolks will settle a bit but still be runny when you serve. Perfect!
·      As soon as eggs are cooked, sprinkle crumbled goat cheese and chives on top and you are ready to eat!!

Serve alongside a warm toasted Pita and a side of Home Fries. Creamy, spicy, tangy and oh so delicious!!

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