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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. 
Poached Eggs with Curried Tomatoes and Beans
Today, we’re making the most out of pantry staples with this nourishing, wildly flavorful meal. This one-pan meal features stewed tomatoes and white beans in an aromatic coconut-curry broth. To finish, eggs are poached right in the tomato mixture, which allows their yolks to freely stream through.
This dish is similar to shakshuka, and the absolute apex of eggs-for-dinner. Enjoy as is, spooned over rice, or–my favorite– with crusty bread. It’s rich in protein and heart-healthy fats, plus offers fiber and a slew of antioxidants. Trust me, pantry meals have not never tasted this gourmet.
Tomato-Curry Poached Eggs: Ingredients and Substitutions
Best case scenario, you already have MOST of these ingredients on hand. However if not, there are ample substitutions to ensure you still get a dynamite meal. Here is what you need:
- Onion: The recipe calls for one yellow onion, however you can use a sweet onion, red onion, shallots, etc. You just want something to start building an aromatic foundation.
- Garlic: Fresh minced garlic is ideal, however you can also use granulated garlic (or garlic powder), if that’s all you have. I suggest using 2 tsp of dried in place of the 1 Tbsp of fresh garlic.
- Spices: I use curry powder, smoked paprika, cinnamon, and a pinch of red pepper flakes. However if you don’t have curry powder on hand, you can use a mix of turmeric, chili powder, ground ginger, black pepper, and coriander.
- Diced Tomatoes: The recipe calls for one 28-oz. can of diced tomatoes, however you can also use two 14-5-oz. cans. A can of whole peeled tomatoes would also work fine–just pulse the tomatoes in a food processor or crush with your hands.
- White Beans: Any can of white beans works here: cannelloni, garbanzo (chickpeas), or navy (Great Northern beans).
- Coconut Milk: Canned coconut milk adds luscious texture and richness to the broth. If you don’t have any on hand, you can use heavy cream, evaporated milk, cashew cream, or silken tofu.
- Eggs: While there isn’t a substitute for eggs, you can certainly leave them out. The stewed tomatoes and beans are plenty delicious and satisfying on their own.
- Fresh Herbs: I love adding a fresh herb garnish to pantry meals for a bright finish. Here, feel free to use fresh parsley, dill, cilantro, or chives–basically anything you have!
How to Make Tomato-Curry Poached Eggs
This recipe comes together in one pot in right around 30 minutes. All you need is one large skillet with a fitted lid. Here’s how to make it:
COOK THE ONION
Cook the onion in olive oil until it softens, which should take about 5 to 6 minutes.
STIR IN THE GARLIC AND SPICES
Stir in the garlic, curry powder, smoked paprika, cinnamon, salt, and pepper, and cook for 2 minutes. You just want the garlic to become aromatic and spices to “bloom”, which amplifies their flavor. Make sure you stir the ingredients often to prevent burning.
ADD TOMATOES, BEANS, AND COCONUT MILK
Stir in the diced tomatoes, white beans, and the coconut milk (or heavy cream). Once well-combined, bring the mixture to a simmer and reduce the heat to medium-low.
SIMMER
Simmer the mixture, uncovered, over medium-low heat for about 12 minutes, or until thickened. Once some of the water evaporates, the mixture will amplify in flavor. Make sure to stir every couple of minutes to prevent burning on the bottom of the pan.
POACH THE EGGS
Break each egg into a custard cup, and create five divots in the tomato mixture. Gently slide one egg into each divot, cover and cook for 5 minutes, just until the whites are set and the yolks have filmed over.
SERVE WITH BREAD OR OVER RICE
While this mixture is delicious as is, I love either serving it over rice, or dunking crusty bread into the runny yolks. Either way, it’s the most delicious excuse to eat eggs for dinner.
How Long Does it Take to Poach an Egg?
The eggs will take about 5 minutes to poach if maintained over a gentle simmer. You can also choose to poach the eggs in a separate pot of water and add them to skillet after. They take about the same amount of time, however you’re saving a pot by just poaching them right in the tomato mixture.
How do you Know when a Poached Egg is Done?
The goal with poached eggs is to cook them just the whites are set and the yolks have filmed over. You still want them to be runny inside, which is part of their appeal. You’ll know they’re done when the whites turn from translucent to opaque. You can also gently probe them with a spoon to check for any runny whites.
Give this easy eggs-for-dinner recipe a try this week for a guaranteed family favorite. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Breakfast for Dinner Ideas:
Moroccan Marinara Poached Eggs
The Ultimate Kimchi Breakfast Pizza
Tuscan Veggie and Cheese Frittata
Tomato-Curry Poached Eggs
Equipment
- Large skillet with fitted lid
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
- Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 to 6 minutes, until softened.
- 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.
- Add diced tomatoes, beans, and coconut milk; stir to combine. Simmer mixture over medium-low heat, stirring occasionally, for 12 minutes.
- 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.
- Garnish with fresh herbs and serve with crusty bread or over rice.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was so great! Added some spinach and carrot because that was what I had left, I love how adjustable it is!
LOVED this! It’s like the classic shakshuka with some Indian flair!
Yess exactly! I’m so glad you enjoyed it, Hayley!