Tomato and Egg Curry Recipe
This tomato and egg curry is a fabulous Indian dinner recipe with a variety of uses.
Use it as a main dish, served with a side dish of chapatis or rice, or serve it as one of several tasty Indian dishes for a larger meal or on a buffet.
Ingredients
- 4 onions
- 4 tablespoons ghee, clarified butter or olive oil
- 1 1/2 tablespoons ginger, grated
- 1/2 teaspoon cayenne
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 cloves garlic
- 28 ounce can tomatoes
- 8 eggs
- 1 teaspoon garam masala
Instructions
- Peel the onions and slice them thinly. Sauté the onions in the ghee (or oil) until soft but not browned. Add the ginger, cayenne, coriander, turmeric, cumin and salt and sauté for five minutes longer.
- Peel and dice the garlic and add it. Purée the tomatoes (you can do this in a food processor, blender or food mill or just mash them with a potato masher) and add them to the tomato mixture.
- Simmer uncovered about 20 minutes, stirring occasionally.
- Add the garam masala to the sauce and stir well. Cook for a couple of minutes.
- Either hard cook or poach the eggs lightly and gently add them to the sauce. Make sure the eggs are well coated with the sauce and cook, covered, for 10 minutes so the eggs absorb the flavors. (If the sauce mixture gets too thick, add water 1/2 cup at a time, stirring well after each addition. Cook for a further five minutes until the liquid has been partially absorbed into the masala. The amount of water can be adjusted depending on the desired consistency of the curry.)
Nutrition
Calories: 251kcalCarbohydrates: 18gProtein: 11gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 244mgSodium: 650mgPotassium: 607mgFiber: 4gSugar: 9gVitamin A: 678IUVitamin C: 18mgCalcium: 102mgIron: 3mg
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