Best Curried Poached Eggs Recipes

EGGS POACHED IN CURRIED TOMATO SAUCE

Steps:

• If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
• Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
• For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

CURRIED POACHED EGGS

Steps:

• Fill medium saucepan with about 3 inches of water.
• Stir in coriander, curry powder, cumin, turmeric, salt and pepper.
• Bring to a boil.
• Reduce heat to a gentle simmer.
• Break one egg into a small dish.
• Gently slip egg into water.
• Repeat with remaining eggs.
• Cook in barely simmering water for 3 to 5 minutes.
• Remove eggs with a slotted spoon and drain well.
• Serve immediately on crisp buttered toast.

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

CURRIED POTATOES WITH POACHED EGGS

Steps:

• Peel and chop the potatoes into bitesize cubes, place in a large pot of water and boil for 5-6 minutes. When tender, drain the water.
• While the potatoes boil, peel and grate the ginger and garlic. Place into a large sided frying pan with a dash of olive or coconut oil, and cook over a medium heat for 2 minutes. Add the curry powder and any additional spices and heat for a further minute.
• Add the tomato sauce or passata to the frying pan, and stir. Add salt and pepper if needed. Add in the potatoes and stir to cover, this is your opurtunity to get creative and add any additional ingredients, such as frozen peas or sweetcorn, left over chicken etc. Add some water if the sauce seems dry.
• Create small wells in the sauce, and add as many eggs as required. Place a lid or tin foil over the frying pan and allow to steam cook the eggs. Once eggs are cooked to desired amount, remove from heat and serve immediately, with fresh coriander if available.