Tangy/Spicy Poached Eggs in Tomato curry

Ingredients:

• 10 Fresh organic eggs

• 1 can of diced canned organic tomatoes

• 1 Large onion diced into small pieces

• 1 garlic head peeled and minced

• ¼ teaspoon of fenugreek seeds

• ½ teaspoon of ground cayenne powder

• ¼ teaspoon of ground organic turmeric

• ½ inch of minced peeled ginger

• 1 tbsp of sesame oil

• 1 bunch of fresh coriander with the leaves chopped

• 1 tsp of tamarind paste

• Salt to taste

Directions:

• In a large deep non-stick pan heat the oil and add the fenugreek seeds, ginger, and garlic and cook for 1 minute on a moderate heat.

• Add the onions and cook till translucent and add the tomatoes, cayenne, turmeric, and salt and allow to break down into a sauce-like consistency.

• Add the tamarind and 1 cup of additional water and allow to cook down until the flavors are incorporated.

• Lower the heat to low and gently break the eggs into the sauce, taking care to make sure they are separate.

• Cover with a lid and allow to steam on a low heat for 7-10 minutes

• When the eggs are poached, garnish with the coriander leaves and serve with rice, quinoa, or bread of choice.

This dish is very simple but tasty and sophisticated at the same time. The poached eggs and tangy sauce are reminiscent of summer and spring and can be enjoyed year long. As always, keep your health in center focus and live long and strong!