Masala Poached Eggs
Masala Poached Eggs
Olivelle
6
15 minutes
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.
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Ingredients
2 Tbsp Curry Infused Olive Oil
1 Onion, diced
1 Red Bell Pepper, seeded and diced
1 Tbsp Mango Masala Rub & Seasoning
1 Tbsp Ginger White Barrel Aged Balsamic
2 tsp Cumin Spice Infused Sea Salt, divided
28 oz can Crushed Tomatoes
14 oz Can Chickpeas
6 Eggs
3 Tbsp Feta Cheese, crumbled
¼ cup Cilantro, chopped, for serving
Naan, for serving
Directions
Heat the Curry Infused Olive Oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub & Seasoning, Ginger White Barrel Aged Balsamic, 1 tsp Cumin Spice Infused Sea Salt, tomatoes, and chickpeas.
Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.
Carefully crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Infused 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.