SERVES 4 Cook the eggs in the sauce in the pan, or bake each egg with some sauce in individual ramekins with a base of wilted spinach for fancier presentation. Either way, this zesty entrée, inspired by a delicious vegan soup by our friends at This Mess Is Ours, is a sure thing for an easy but special start to the day.
2 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
1-1/4 tablespoons curry powder
1-1/2 teaspoons sweet paprika
1 (14.5-ounce) can diced tomatoes with juices
Kosher salt and freshly ground pepper
4 pieces gluten-free toast, halved
In a large saucepan over medium heat, melt the butter. Stir in the onion and cook until soft and translucent, about 8 minutes. Add the curry powder and paprika. Cook, stirring constantly, for 1 minute. Stir in the tomatoes with their juices. Bring to a boil, then simmer for 6 minutes. Season with . teaspoon salt and a few grinds of pepper. Turn off the heat and let the sauce cool slightly. Using a blender, blend until smooth.
Return the sauce to the pan and warm over medium heat. Crack the eggs into the sauce, leaving room between each egg, and cook, covered, until the whites are cooked through, about 6 minutes. Serve with toast.