Masala Poached Eggs
Masala Poached Eggs
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Looking for a fun twist on your usual eggs? These Masala Poached Eggs are the answer! A vibrant sauce made with bright tomatoes and bell peppers creates the perfect base for creamy poached eggs. Served with warm Naan to soak up every delicious bite, this dish is perfect for Sunday brunch or a cozy dinner-for-breakfast night.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
-
2 Tbsp Curry Infused Olive Oil
-
1 Onion, diced
-
1 Red Bell Pepper, seeded and diced
-
1 Tbsp Mango Masala Rub
-
1 Tbsp Ginger White Barrel Aged Balsamic
-
2 tsp Cumin Spice Sea Salt
-
28 oz can Crush Tomatoes
-
14 oz Can Chickpeas
-
6 Eggs
-
3 Tbsp Feta Cheese, curmbled
-
¼ cup Cilantro, chopped
-
Naan, for serving
Directions
Heat the Curry Infused Olive Oil in a large oven sage skillet over meidum heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub, Ginger Balsamic Vinegar, 1 tsp Cumin Spice Sea Salt, tomatoes, and chicpeas.
Cook, stirring occasionally, until the mixture thickens and becomes a suace, about 10 minutes.
Strategically crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Sea Salt and feta cheese, cover and allow the eggs to cook until the whites have set, about 5 minutes.
Top with cilantro and serve with naan.
Recipe Note
You may notice that the Curry Infused Olive Oil and Ginger White Barrel Aged Balsamic have been discontinued. We are working on updated the ingredients in this recipe!