Eggs Poached in Curried Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced undrained canned
• 2 teaspoons curry powder 
• 4 large eggs 
• 4  muffins whole-wheat split english toasted
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 0.3 cup spring onion chopped
• 1  jalapeno minced
• 0.4 teaspoon kosher salt 
• 0.5 cup lite coconut milk light
• 1.5 cups onion chopped
• 2 tablespoons vegetable oil; peanut oil preferred 
• 1 Dash sugar 

Equipment

• bowl
• frying pan
• colander

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add onion and next 3 ingredients (through jalapeo); saut 5 minutes or until vegetables are tender, stirring occasionally.
3. Add curry powder and next 3 ingredients (through sugar); cook 2 minutes, stirring constantly.
4. Drain tomatoes in a colander over a bowl; reserve liquid.
5. Add tomatoes to pan; cook 5 minutes, stirring frequently.
6. Add half of reserved tomato liquid; bring to a boil.
7. 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.
8. 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.
9. Sprinkle each serving with 1 tablespoon green onions; garnish with cilantro leaves, if desired.