Potato Curry With Poached Eggs

• 1 tbsp butter
• 1 None onion, peeled and finely chopped
• 2 lb potatoes, peeled and diced
• 2 tbsp curry powder
• 2 cups vegetable stock
• 1 None walnut-sized piece fresh root ginger, peeled and finely chopped
• 1/2 cup vinegar
• 4 None eggs
• 1 None tomato, deseeded and finely diced
• 8 sprigs fresh cilantro, leaves stripped from stems

1. Melt the butter in a saucepan and saute the onion until translucent. Add the potatoes and sprinkle with the curry powder, stir. Then pour in the stock, bring to a boil, cover and simmer for 15 mins, stirring occasionally. Stir in the ginger and simmer while you cook the eggs.
2. In a saucepan, bring the vinegar and 4 cups salted water to a boil. Crack the eggs into 4 separate cups, stir the water to create a vortex, and gently slide the eggs into the water. Cook over a low heat for 4 mins, then remove with a slotted spoon.
3. Stir the tomatoes into the curry. Spoon into 4 dishes and top each with an egg. Sprinkle with cilantro.

butter, onion, potatoes, curry powder, vegetable stock, fresh root ginger, vinegar, eggs, tomato, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/21841 (may not work)