A mild and fresh-tasting sauce perks up eggs for brunch. Vary the curry and cayenne powders to suit your taste. For a thicker sauce, cook the tomato mixture uncovered before eggs are added. Add frozen green peas to the sauce for a great vegetarian supper. Serve with crisp pappadams or naan bread if desired.
- 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 Ontario Eggs
- 6 cups (1.5 L) hot cooked rice (preferably basmati)
- 1 cup (250 mL) chopped fresh coriander 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.
- Protein: 13 grams
- Fat: 10 grams
- Carbohydrates: 60 grams
- Calories: 402
- Fibre: 3 grams
- Sodium: 850 mg