SERVES 4. Cook the eggs in the sauce in a skillet, or for a more elegant presentation bake each egg in individual ramekins over a bed of wilted spinach. This bright, savory entrée is inspired by a vegan soup from This Mess Is Ours and makes for an easy but special start to the day.
Ingredients
2 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
1 1/4 tablespoons curry powder
1 1/2 teaspoons sweet paprika
1 (14.5-ounce) can diced tomatoes with juices
Kosher salt and freshly ground black pepper
4 eggs
4 pieces gluten-free toast, halved
In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add the curry powder and sweet paprika and cook, stirring constantly, for about 1 minute to release the spices’ aromas.
Stir in the diced tomatoes with their juices and bring the mixture to a gentle boil. Reduce the heat and simmer for 6 minutes to concentrate the flavors. Season with about 1/4 teaspoon kosher salt and a few grinds of black pepper, then remove the pan from the heat and allow the sauce to cool briefly.
Carefully transfer the sauce to a blender and puree until smooth, or use an immersion blender right in the pan. Return the smooth sauce to the pan and warm it over medium heat. Make four shallow wells in the sauce and crack an egg into each well, keeping some space between the eggs. Cover the pan and cook until the egg whites are set but the yolks remain tender, about 6 minutes, adjusting the time to your preferred yolk doneness.
Serve the eggs and sauce immediately with the halved gluten-free toast for dipping. For a variation, place wilted spinach in individual ramekins, spoon in the sauce, crack an egg on top, and bake until set for an attractive plated presentation.
Recipe: Eric Lundy / Photography: Craig Lee