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!
Servings: 6
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:
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1 Onion, diced
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1 Red Bell Pepper, seeded and diced
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28 oz can Crush Tomatoes
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14 oz Can Chickpeas
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6 Eggs
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3 Tbsp Feta Cheese, crumbled
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1/4 cup Cilantro, chopped
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Naan, for serving
Directions:
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Heat the Sesame Infused Olive Oil in a large oven sage skillet over medium 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 chickpeas.
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Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.
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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.
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Top with cilantro and serve with naan.
