Eggs Poached in Curried Tomato Sauce

Mark Bittman, famous cookbook author and well-known food writer of his weekly food and recipe column The Minimalist in the The New York Times can also add Cooking Light contributer to his already impressive list of accolades. Since his debut in the magazine, I’ve wanted to try one of his recipes and his Eggs Poached in Curried Tomato Sauce was a must. I’ve always loved the traditional version of this Israeli dish known as shakshuka, but Mr. Bittman’s version looked out of this world in the flavor category. Get this, it calls for fresh ginger and garlic, jalepeno – for a spicy kick, cilantro, curry powder, coconut milk and of course, diced tomatoes. Flavor to the Nth degree if you ask me.

For some reason I thought this would take longer than it did but it came along in a New York minute. Follow his advice and make sure the sauce is wet before placing the eggs in to ensure proper cooking. I toasted the English muffins, chopped the green onions, plated and bam, an extraordinary and unique breakfast dish. I could have eaten that sauce on anything or just had it alone. I loved the ooey gooey egg sitting on top of the toasted muffin that soaked up the yolk and rock star sauce. Try this for an amazing breakfast treat, or heck, any time of day.

Eggs Poached in Curried Tomato Sauce (Photo by John Autry)

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