Eggs Poached In Curried Tomato Sauce

• 2 tablespoons peanut oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 jalapeno pepper, minced
• 2 teaspoons curry powder
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of sugar
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 cup light coconut milk
• 1/2 cup chopped fresh cilantro
• 4 large eggs
• 4 whole-wheat English muffins, split and toasted
• 1/4 cup chopped green onions
• Cilantro leaves (optional)

1. Heat oil in a large skillet over medium-high heat. Add onion and next 3 ingredients (through jalapeno); saute 5 minutes or until vegetables are tender, stirring occasionally. Add curry powder and next 3 ingredients (through sugar); cook 2 minutes, stirring constantly. Drain tomatoes in a colander over a bowl; reserve liquid. Add tomatoes to pan; cook 5 minutes, stirring frequently. Add half of reserved tomato liquid; bring to a boil. Add coconut milk and chopped cilantro; return to a boil. Cover, reduce heat, and simmer 10 minutes. If sauce is too thick, add remaining reserved tomato liquid; maintain the heat so that the sauce bubbles gently.
2. Break each egg into a custard cup, and pour gently into pan over sauce. Cover and cook for 5 minutes, just until the whites are set and the yolks have filmed over but are still runny. Arrange 1 muffin, cut sides up, on each of 4 plates. Carefully scoop 1 egg and about 1/2 cup sauce onto each serving. Sprinkle each serving with 1 tablespoon green onions; garnish with cilantro leaves, if desired.

peanut oil, onion, garlic, fresh ginger, pepper, curry powder, kosher salt, freshly ground black pepper, sugar, tomatoes, light coconut milk, fresh cilantro, eggs, muffins, green onions, cilantro

Taken from www.myrecipes.com/recipe/eggs-poached-in-curried-tomato (may not work)