Recipes

Poached Eggs in Curried Tomato Sauce

• 2 tbsp (25 mL) vegetable oil
• 1 medium Ontario Onion, chopped
• 2 large cloves Ontario Garlic, crushed
• 4 tsp (20 mL) curry powder
• 2 tsp (10 mL) salt
• 1/4 tsp (1 mL) cayenne powder (optional)
• 6 large Ontario Greenhouse Tomatoes (about 3 lb/1.5 kg), coarsely chopped
• 6 eggs
• 6 cups (1.5 L) hot cooked rice (preferably basmati)
• 1 cup (250 mL) chopped fresh coriander (cilantro) or parsley

In large skillet, heat oil over medium heat. Add onion and garlic; cook stirring constantly, for 2 to 3 minutes or until softened and golden; but not browned. Add curry powder, salt and cayenne powder (if using); cook for 1 minute. Add tomatoes and bring to boil; reduce heat to medium, cover and cook for 5 to 7 minutes to blend flavours.

Break each egg into custard cup and slide carefully into sauce, keeping yolk intact. Cover and cook over medium-low heat for 5 to 7 minutes or until egg whites are firm and yolks are just set but still soft. Serve sauce and eggs on hot rice; sprinkle generously with coriander.