Friday, January 7, 2011

Eggs Poached in Curried Tomato Sauce or in my case, Curried Tomato Sauce with a Fried Egg

Has anyone else been enjoying the articles and recipes by Mark Bittman in Cooking Light Magazine?
I sure have. I like his food philosophy. I can't say that I am a expert on him or what he thinks, but he has been popping up in different magazines lately and I like what he has to say.
He is trying to help people realize that you can enjoy lots of vegetables/plants and less meat/animal products and still have delicious food. That isn't his only point, but it is one that stuck out to me and I agree with him.

This is one of his recipes that was featured in recently in Cooking Light.

I decided to make this on a weekday morning just as a special treat for me. I don't usually do that with new recipes that I want to try- I usually make them for the entire family. But, my husband hates tomatoes and refuses to eat them, so this was a special treat for me after my morning workout. I was also excited about having leftovers for later in the week.

I am not a fan of runny yolks, so I decided to fry my eggs in a little bit of olive oil, instead of poaching them, although I am sure that the original way of preparing this dish is really delicious.
I love curry powder and the flavor that it gives to a dish. It really added something to this tomato sauce.
I loved how spicy this was. It was great. Such a yummy way to start the day, but it would be good for lunch or dinner too.

Recipe for Eggs Poached in Curried Tomato Sauce
* I didn't poach my eggs, I fried my eggs in a little bit of olive oil and then served it over a whole wheat english muffin
* I used olive oil instead of peanut oil and only used 1 Tablespoon

Have a great weekend everyone!


sally said...

Looks like a great dish! One that could be eaten for breakfast, lunch or dinner.