Curried Vegetables With Eggs

[Guest guest]

Here's another brunch recipe from Eating Well. This recipe can be prepared

in advance and refrigerated. kathleen

 

* Exported from MasterCook *

 

Curried Vegetables With Eggs

 

Recipe By : Eating Well Holiday Recipes, Winter 1995, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 large onion -- chopped

1 tablespoon curry powder

10 ounces mushrooms -- (3 cups)

trimmed and sliced

1 green bell pepper -- seeded and diced

1 yellow summer squash or zucchini -- diced

14 ounces canned whole tomatoes -- with juice

1/8 teaspoon red-pepper flakes -- (optional)

1 tablespoon tomato paste

Salt & freshly ground black pepper -- to taste

4 large eggs

4 slices French or Italian bread -- toasted

 

For entertaining, this recite can be multiplied easily. Add salad, a

platter of citrus and Bloody (or virgin) Marys and you've got a recipe for

an easy, delicious, no-fuss party.

 

Preheat oven to 400 degrees F.

 

In a large nonstick skillet, heat oil over medium heat. Add onions and

sauté until softened, 3 to 5 minutes. Stir in curry powder and cook,

stirring, for 1 minute. Add mushrooms, green pepper and squash or

zucchini; sauté until the mushrooms are limp and exude their liquid. Add

tomatoes and mash with a wooden spoon. Stir in red-pepper flakes, if

using, and simmer, uncovered, for 10 minutes.

 

Stir in tomato paste and season with salt and pepper. (The recipe can be

prepared ahead to this point and stored, covered, in the refrigerator for

up to 2 days. Reheat before continuing.)

 

Spread the vegetables 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 for 12 to 15 minutes, or until the eggs are set. With a large spoon,

gently transfer eggs to plates and surround with the vegetables. Serve

with toasted bread. Serves 4.

 

260 CALORIES PER SERVING: 13 G PROTEIN; 10 G FAT; 33 G CARBOHYDRATE; 427 MG

SODIUM; 213 MG CHOLESTEROL.

 

 

 

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