Poached Eggs with Curried Vegetables
Published December 16, 2012 | Written by James Schend
Eggs aren't just for breakfast! Serve this dish with a fresh garden salad and a slice of toasted whole wheat bread for a nutritious dinner. If poached eggs aren't to your liking, try sautéing them in a nonstick skillet.
Cooking tip: Arthritis-fighting food: turmeric (curry powder), chickpeas, and garlic
|Serving size:||1 egg, 1½ cups vegetables|
|Calories per serving:||261|
|Total Fat 9.1g||14%|
- 2 teaspoons extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon yellow curry powder
- ½ pound sliced button mushrooms
- 2 medium zucchinis, diced
- 1 14-ounce can chickpeas, drained
- 1 cup water
- ⅛ teaspoon crushed red pepper (optional)
- ½ teaspoon white vinegar
- 4 large eggs
Step by Step:
- In a large nonstick skillet over medium-high heat, sauté onions 4 to 5 minutes or until tender. Add garlic and cook 30 seconds. Stir in curry powder and cook 1 to 2 minutes, or until very fragrant.
- Add mushrooms and cook until mushrooms have released their liquid and are tender, about 5 minutes. Add zucchini, chickpeas, water, and red pepper (if desired) and bring to a boil. Reduce heat and simmer covered, 15 to 20 minutes, or until zucchini is tender.
- Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil. Reduce heat, add vinegar, and maintain at a light simmer.
- Crack eggs and gently slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon.