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Breakfast
6
15 minutes
20 minutes
Olivelle
Whether you need a Sunday brunch idea or an easy dinner-for-breakfast recipe, these Masala poached eggs will become your new go to! Bright tomatoes and bell peppers make a rich suace for creamy poached eggs- served with Naan to soak up every last bit of this delicious dish!
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2 Tbsp Curry Infused Olive Oil
1 Onion, diced
1 Red Bell Pepper, seeded and diced
1 Tbsp Mango Masala Rub
1 Tbsp Ginger Balsamic Vinegar
2 tsp Cumin Spice Sea Salt
28 oz can Crush Tomatoes
14 oz Can Chickpeas
6 Eggs
3 Tbsp Feta Cheese, curmbled
1/4 cup Cilantro, chopped
Naan, for serving
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.
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