Masala Poached Eggs

Name: MASALA POACHED EGGS
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian
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 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

MASALA POACHED EGGS

Rated 5.0 stars by 1 users

Servings

6

Prep Time

15 minutes

Cook Time

20 minutes

Author:

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 sauce for creamy poached eggs- served with Naan to soak up every last bit of this delicious dish!

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 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

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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.