Curried Poached Eggs
Elevate your breakfast or brunch routine with these irresistible Curried Poached Eggs, a vibrant fusion of aromatic spices and perfectly poached eggs nestled in a rich, tomato-based curry sauce. This easy-to-follow recipe combines the bold flavors of curry powder, cumin, and turmeric with fragrant garlic and ginger to create a savory, mildly spiced base. The eggs are poached directly in the sauce, making them deliciously tender and infused with subtle heat. Garnished with fresh cilantro and served alongside slices of crusty bread or warm naan, this dish is perfect for dipping and savoring. Ready in just 30 minutes, Curried Poached Eggs offer a unique and flavorful twist on traditional breakfast staples. Perfect for spice lovers and adventurous eaters, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces eggs
- 1 cup canned crushed tomatoes
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.5 cup vegetable stock
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 4 slices, for serving bread or naan
Instructions
Heat olive oil in a medium skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add curry powder, ground cumin, ground turmeric, and paprika. Stir for 30 seconds to toast the spices.
Pour in the crushed tomatoes and vegetable stock. Stir to combine, then add salt and black pepper.
Allow the curry sauce to simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low and create small wells in the sauce using the back of a spoon.
Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs poach in the curry sauce for 4-6 minutes, or until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with freshly chopped cilantro.
Serve the curried poached eggs hot with slices of bread or naan for dipping.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
