Ingredients:
Firm tofu, cubed
Indian curry sauce
marinated garlic cloves
Tomatoes
3 Eggs

Cut the tofu into cubes and dice five garlic cloves. Fry in a pan in olive oil over medium heat until browned, about 10 minutes. Add chopped grape or cherry tomatoes. Stir in half a jar of curry sauce and simmer. Lower the heat and create spaces in the sauce mixture for the eggs. Crack three raw eggs into the spaces. Cover with a lid so the steam cooks the eggs. Once the egg whites are fully cooked, sprinkle with pepper or spices and serve. Serves three.

Too cool not to share:
Saw this on on Twitter thanks to Julie at East Haven Patch tweet of Huffpo site and nabbed embed, it's headlined 'Hatch Watch 2012" and features a mama eagle sitting on her nest, brought to everyone by the Raptor Research nest cam and Decorah Fish Hatchery.

It's addicting. Happy hatching mama bird!



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Hope everything here is correctly attributed and linked! Let me know if it's not and I will fix! Photo is from www.nhregister.com and is courtesy of the Audubon Shop  to the New Haven Register.