Potato Curry With Poached Eggs - cooking recipe

Ingredients

1 tbsp butter
1 None onion, peeled and finely chopped
2 lb potatoes, peeled and diced
2 tbsp curry powder
2 cups vegetable stock
1 None walnut-sized piece fresh root ginger, peeled and finely chopped
1/2 cup vinegar
4 None eggs
1 None tomato, deseeded and finely diced
8 sprigs fresh cilantro, leaves stripped from stems

Preparation

Melt the butter in a saucepan and saute the onion until translucent. Add the potatoes and sprinkle with the curry powder, stir. Then pour in the stock, bring to a boil, cover and simmer for 15 mins, stirring occasionally. Stir in the ginger and simmer while you cook the eggs.
In a saucepan, bring the vinegar and 4 cups salted water to a boil. Crack the eggs into 4 separate cups, stir the water to create a vortex, and gently slide the eggs into the water. Cook over a low heat for 4 mins, then remove with a slotted spoon.
Stir the tomatoes into the curry. Spoon into 4 dishes and top each with an egg. Sprinkle with cilantro.