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.
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