Masala Poached Eggs

Whether you need a Sunday brunch idea or an easy dinner-for-breakfast recipe, these Masala poached eggs will become your new go to! Bright tomatoes and bell peppers make a rich sauce for creamy poached eggs- served with Naan to soak up every last bit of this delicious dish!

Ingredients: 

• 2 Tbsp Curry Infused Olive Oil
• 1 Onion, diced
• 1 Red Bell Pepper, seeded and diced
• 1 Tbsp Mango Masala Rub
• 1 Tbsp Ginger Balsamic Vinegar
• 2 tsp Cumin Spice Sea Salt
• 28 oz can Crush Tomatoes
• 14 oz Can Chickpeas
• 6 Eggs
• 3 Tbsp Feta Cheese, crumbled
• 1/4 cup Cilantro, chopped
• Naan, for serving

Directions: 

1. Heat the Curry Infused Olive Oil in a large oven sage skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub, Ginger Balsamic Vinegar, 1 tsp Cumin Spice Sea Salt, tomatoes, and chickpeas. 
2. Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes. 
3. Strategically crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Sea Salt and feta cheese, cover and allow the eggs to cook until the whites have set, about 5 minutes. 
4. Top with cilantro and serve with naan.