MANGO EGG CURRY
Note: You may be familiar with the huevos rancheros of Southwestern origin, but have you tried egg curry? This is a great fallback meal on weeknights, for lunch or even breakfast. From "New Vegetarian," by Robin Asbell.
1 tbsp. extra-virgin olive oil
1 c. chopped onion
2 tsp. brown mustard seeds
1 tsp. whole cumin seeds
1 large jalapeño, chopped
2 garlic cloves, chopped
2 tbsp. chopped fresh ginger root
1/2 tsp. turmeric
1 large ripe mango, peeled and chopped
8 oz. tomato sauce
1/4 tsp. salt
1 tsp. lemon juice
2 c. cooked brown rice or 4 slices toast
4 sprigs cilantro, for garnish
Heat a 12-inch cast-iron skillet over high heat. Add the oil to the hot pan. Add onion, mustard seeds, cumin seeds and jalapeño, and stir. Cook until the onions are softened and slightly browned, about 5 minutes.
Add the garlic, ginger and turmeric, and cook for 2 minutes more. Add mango, tomato sauce, salt and lemon juice, and cook until thickened, about 3 minutes.
Make 4 wells in the mixture in the pan, and crack an egg into each impression. Cover the pan and cook until the whites are done and the yolks are slightly runny, 2 to 3 minutes.
Serve the curry over rice or toast, 1 egg per person, dividing the sauce among the plates. Garnish each with a cilantro sprig, if desired.
Nutrition information per serving:
Calories 303 Fat 11 g Sodium 520 mg
Carbohydrates 42 g Saturated fat 2 g Calcium 73 mg
Protein 11 g Cholesterol 212 mg Dietary fiber 6 g
Diabetic exchanges per serving: 2 vegetable, 1 fruit, 1 bread/starch, 1 medium-fat meat, 1 fat.