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Poached Eggs in Curried Tomato Sauce with Beans
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Tomato-Curry Poached Eggs

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. 
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 313kcal

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

Store in an airtight container refrigerated for up to 3 days. Reheat in the microwave or stovetop.

Nutrition

Serving: 1.33cups | Calories: 313kcal | Carbohydrates: 29g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Sodium: 720mg | Fiber: 12g | Sugar: 9g