Curried Vegetables with Eggs
This lighter version of the southern French favorite Eggs Piperade is a delicious way to bring vegetables into breakfast.
Makes 4 Servings.
Total preparation time: 45 minutes
- 2 teaspoons expeller-pressed extra-virgin olive oil
- 1 large organic onion, chopped
- 1 tablespoon curry powder
- 10 ounces organic mushrooms, trimmed and sliced (about 3 cups sliced)
- 1 organic green bell pepper, diced
- 1 organic yellow summer squash or zucchini, diced
- 1 14-ounce can organic whole tomatoes, with juice
- ⅛ teaspoon crushed red pepper (optional)
- 1 Tablespoon organic tomato paste
- salt & freshly ground pepper to taste
- 4 small or medium free-range eggs
- 4 slices French or Italian bread, toasted
- Preheat oven to 400°F.
- Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Stir in curry powder and cook, stirring, for 1 minute. Add mushrooms, green peppers and squash or zucchini; sauté until the mushrooms are limp and exude their liquid. Add tomatoes and mash with a wooden spoon. Stir in crushed red pepper, if using, and simmer, uncovered, for 10 minutes. Stir in tomato paste and season with salt and pepper.
- Spread the vegetable mixture evenly over the bottom of a shallow 3-quart baking dish. Make 4 wells in the vegetable mixture and break an egg into each one. Season eggs with salt and pepper. Bake until the eggs are set, 12 to 15 minutes. Gently transfer eggs to plates with a large spoon and surround with the vegetable mixture. Serve with toasted bread.
MAKE AHEAD TIP: Prepare through Step 2; cover and refrigerate for up to 2 days. Reheat before continuing.
Per serving: 333 calories; 8 g fat (2 g sat, 4 g mono); 157 mg cholesterol; 51 g carbohydrate; 17 g protein; 6 g fiber; 706 mg sodium; 809 mg potassium.
Nutrition bonus: Vitamin C (79% daily value), Folate (48% dv), Potassium (23% dv), Iron (29% dv), Magnesium (15% dv), Selenium (52% dv).
Exchanges: 2 1/2 starch, 2 1/2 vegetables, 1/2 medium-fat meat substitute, 1/2 fat