Tomato-Curry Poached Eggs

By Jamie Vespa

Tomato-Curry Poached Eggs with beans is a one-pot meal using pantry staples. Enjoy this nutritious, simple skillet meal with grilled bread or rice for brunch or dinner.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. curry powder
• 1 tsp. kosher salt, divided
• 1/2 tsp. smoked paprika
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. ground cinnamon
• Pinch of cayenne or red pepper flakes for heat (optional)
• 1 28-oz. can diced tomatoes ((or two 14.5-oz. cans))
• 1 15-oz. can white beans (cannellini, garbanzo, or navy)
• 1/2 cup canned coconut milk ((sub heavy cream, evaporated milk, cashew cream, or silken tofu))
• 5 large eggs
• Fresh herbs for garnish (parsley, cilantro, dill, or chives)
• Crusty bread for dipping or white rice for serving

Instructions

1. 1

   Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 to 6 minutes, until softened.

2. 2

   Add garlic, curry powder, 3/4 tsp. salt, smoked paprika, black pepper, cinnamon, and cayenne/red pepper flakes (if using). Cook 2 minutes, stirring often, until aromatic.

3. 3

   Add diced tomatoes, beans, and coconut milk; stir to combine. Simmer mixture over medium-low heat, stirring occasionally, for 12 minutes.

4. 4

   Break each egg into a custard cup, and create five divots in the tomato mixture. Gently slide one egg into each divot, and season with remaining 1/4 tsp. salt. Place lid on pan and cook 5 minutes, just until the whites are set and the yolks have filmed over.

5. 5

   Garnish with fresh herbs and serve with crusty bread or over rice.