Curried Eggs

The always inevitable question asked to non-meat eaters is where do you get the protein in your diet. It seems that when talking about what I eat, I am continuously getting asked that question. My usual reply when I'm feeling catty, is who told you how much protein you should be eating and who pays them? If I'm not feeling catty, I usually reply, eggs, beans and lentils.

The protein found in eggs is biologically empirical to that found in any other natural food. Eggs are low in calories and packed with vitamins that non-meat eaters are missing in their diets.

I am very fortunate that I am able to purchase eggs from a coworker of mine that has laying hens. The eggs that I get from her are SO amazingly wonderful. They are perfect on their own, poached with a slice of toast. They make a perfect accompaniment to this dish.
Take the basic tomato curry sauce and if you are reheating it, bring it to a simmer over medium high heat. Add in the eggs one at a time. Tip: When trying to maintain a solid yoke, crack into a small bowl and then slide into whatever you are making. Cover and let poach in the sauce for 2-4 minutes or until the yokes have reached the desired consistency. Serve the egg with a little sauce over a bed of brown Basmati rice.Another option for the recipe is to add hard boiled eggs to the curry sauce and let simmer gently until the eggs are heated through. Serve sliced eggs and sauce over brown rice.

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