Paarsi Tomato - Poached Eggs

Ingredients;
-  Olive Oil, a few tablespoons
- 1 large Onion (I keep some in my freezer so I always have it)
- 2 or 3 Garlic Cloves (I used minced garlic in the jar)
- 1/2 teaspoon Coriander
- 1/2 teaspoon Garam Marsala
- 1/2 teaspoon Mild Curry Powder
- 1/2 teaspoon Ground Cardamon
- 2 1/4 cups of Chopped Tomatoes (I like the ones in the carton better than canned)
- Salt and freshly ground black pepper
- 4 eggs
- 1/4 cup fresh chopped coriander (aka parsley)




Heat the olive oil in a large skillet, and cook chopped onions and garlic on medium until they are translucent. Add Indian spices, salt & pepper until they are all mixed in. 





Add tomatoes, reduce to medium low,  and wait for the mixture to thicken slightly. Once you can create little wells for the eggs in your tomato mixture you're ready for the next step. Make four wells in the mixture. 





Crack one egg into each. If you can, don't break the yolks! Cook until your eggs whites are no longer runny. You can make the eggs over easy, medium, or over hard deepening on your taste by letting them continue to cook. Sprinkle with fresh chopped coriander and serve with your favorite bread or toast.





I adapted this recipe from ones posted by Valerie Belew on Hubpages and the blog pot-puree.