Tomato-Curry Poached Eggs

tomato-curry-poached-egg-breakGreg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 2 tablespoons grapeseed oil
  • 1 cup chopped yellow onion (from 1 small onion)
  • 2 tablespoons mild harissa
  • 1 tablespoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1 28-oz. can crushed tomatoes
  • 6 large eggs
  • 1/4 cup chopped scallions


1 Heat oil in a large straight-sided skillet over medium-high heat. Add onion; cook, stirring often, until tender, 8 to 10 minutes. Add harissa, garlic, curry, honey, cumin, ginger and salt. Cook, stirring constantly, for 2 minutes. Stir in tomatoes; bring to a simmer. Reduce heat to mediumlow and simmer for 10 minutes.

2 Break 1 egg into a custard cup. Gently slip egg into sauce as close as possible to surface. Repeat with remaining eggs, leaving space between eggs in skillet. Cover and cook just until whites are set and yolks are still runny, 5 to 6 minutes. Remove from heat. (Eggs will continue to cook after skillet is removed from heat.) Top with scallions.

  • Active: 25 minutes
  • Total: 25 minutes
  • Yield: 6 servings

Nutritional Information

Calories per serving: 182
Fat per serving: 10g
Saturated fat per serving: 2g
Cholesterol per serving: 186mg
Fiber per serving: 4g
Protein per serving: 9g
Carbohydrates per serving: 16g
Sodium per serving: 517mg
Iron per serving: 3mg
Calcium per serving: 94mg

Good to Know

This is spicy! Serve plain yogurt on the side for anyone who wants to cool things down.



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