Eggs Poached in Curried Tomato Sauce

These are very strong flavors for an early morning meal, but it's perfect for a special brunch.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108354

Yield: 2 servings

Ingredients
* 2  tablespoons  peanut oil
* 1/2  cup  chopped onion
* 1  tablespoon  minced garlic
* 1  tablespoon  minced peeled fresh ginger
* 1  jalapeño pepper, minced
* 2  teaspoons  curry powder
* 1/4  teaspoon  salt
* 1/4  teaspoon  ground black pepper
* Dash of sugar
* 1  (14-ounce) can diced tomatoes, undrained
* 1/2  cup  light coconut milk
* 1/4  cup  chopped fresh cilantro
* 4  large eggs
* 2  whole-wheat English muffins, split and toasted

Preparation
1. Heat oil in a large skillet over medium-high heat. Add onion and next 3 ingredients (through jalapeño); sauté 5 minutes or until vegetables are tender, stirring occasionally. Add curry powder and next 3 ingredients (through sugar); cook 2 minutes, stirring constantly. Drain tomatoes in a colander over a bowl; reserve liquid. Add tomatoes to pan; cook 5 minutes, stirring frequently. Add half of reserved tomato liquid; bring to a boil. Add coconut milk and chopped cilantro; return to a boil. Cover, reduce heat, and simmer 10 minutes. If sauce is too thick, add remaining reserved tomato liquid; maintain the heat so that the sauce bubbles gently.
2. Break each egg gently into pan over sauce. Cover and cook for 5 minutes, just until the whites are set and the yolks have filmed over but are still runny. Arrange 1 muffin, cut sides up, on each of 2 plates. Carefully scoop 2 eggs and about 1/2 cup sauce onto each serving.
* I tweaked the recipe enough that the nutritional information is probably pretty different from Cooking Light's assessment. Check the link above for their version and info.