Featured Recipe
Poached Eggs Indian Tomato Sauce
By Kate
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Poached eggs nestled in a thickened tomato and spice stew spiked with ginger, cumin and paprika. Potatoes soften until tender, side-noted by fresh green beans. Yogurt and coriander finish with cooling brightness. Adapted spices with cinnamon replacing paprika, zucchini swaps potatoes, for a lighter bite. Simmer gently, watch for sauce reduction, crack eggs carefully, cook whites without rubberiness. Serve with naan or chapati for a classic touch. Vegetarian, gluten and nut free. Aromatic, hearty, texture layers. Nutritionally balanced with moderate fat, fiber from beans and tomato acids round out richness of eggs and oil.
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Prep:
30 min
Cook:
45 min
Total:
Serves:
4 servings
vegetarian
gluten free
quick meal
healthy
Introduction
Poaching eggs directly in a thick, warmly spiced tomato sauce. The key is gradual flavor layering before eggs arrive — sweat zucchini and onions gently first, coaxing natural sugars and texture. Aromatics wake in hot oil with careful attention not to scorch garlic or ginger powder. Spice mix shifts from paprika to cinnamon, giving a woodsy note often overlooked. Tomato acidity balances richly here. Green beans add crunch and freshness nested just under the eggs. Poaching eggs in sauce differs from poaching water or vinegar — watch white setting and yolk tenderness carefully. Egg timing is everything. Cool yogurt ribbons and fresh cilantro brighten the finished plate. It’s filling, textured, and forgiving if you know how to read texture and smells. Helpful when pantry staples need a twist.
Ingredients
About the ingredients
Replacing potatoes with zucchini reduces starch, speeds cooking, and lightens overall texture. You can easily swap green beans with asparagus or sugar snap peas for a seasonal variant, choose fresh or frozen confidently. Cinnamon stands in for paprika, introducing a subtle warmth but skip if you prefer a sweeter or smoky profile; smoked paprika or chipotle powder works too. Use fresh ginger for assertive zing, powdered ginger if pressed for time but fresh always better if available. Bird’s eye chili is optional and can be replaced by crushed red pepper flakes — start small and adjust heat gradually to avoid overpowering the eggs which are delicate. Olive oil is preferred for its flavor and relatively high smoke point but ghee or coconut oil lends a different aroma. Plain yogurt acts as a cooling foil — try Greek yogurt for thicker creaminess, or sour cream if you tolerate dairy well. Cilantro is virtually mandatory to achieve the bright finish but flat leaf parsley or mint offers pleasant alternatives in a pinch.
Method
Technique Tips
Focus on visual cues over strict timings throughout. Caramelization of zucchini edges signals readiness to aromatics addition—no raw bite here is crucial. Spices blooming means fragrant but not darkened or bitter smell; keep stirring. Deglazing with broth loosens fond flavor bits stuck to pan bottom, improving base depth. Sauce should thicken to a glossy, thick consistency where juices cling to spoon, not watery. When adding green beans, place atop sauce, don’t stir, allowing them to steam gently. Creating cavities for eggs requires a gentle hand — cracking eggs close to the pan surface prevents yolk breakage. Cover pan to trap steam and cook whites evenly, poke whites lightly at edges if unsure. Avoid full rolling boil at egg stage, which screams rubbery whites and broken yolks. Remove pan promptly when whites are set but runny yolks remain. Serve immediately, yogurt melting over hot tomato sauce is signature. Onion and chili garnish added raw add crunch, color, texture contrast.
Chef's Notes
- 💡 Watch zucchini color—not mushy, nice browning. Always adjust simmer time for sauce thickness. If watery, keep simmering; flavors deepen.
- 💡 Control the heat carefully—high heat burns spices, ruins aroma. Garlic should smell sweet, not bitter. Stir often, watch edges.
- 💡 Create cavities for eggs gently—crack close to sauce. Don't stir too much after adding green beans, let steam cook them tender.
- 💡 If greens lose crunch or look wilted, add at end. Extra flavor can come from lemon zest sprinkled before serving. Keeps it bright.
- 💡 Backup plan for overcooked eggs? Scramble into sauce—make a quick curry. If yolks break, stir gently; transform mishaps into hearty dishes.
