Egg & Tomato Curry Recipe
Eggs are both very healthy and very nutritious. They are a rich source of protein and known to play an important role in eye health, pregnancy, weight management, muscle strength, brain development and brain function.
I often make this dish for brunch many times and it’s always a big hit when entertaining. This is a very kid friendly dish as well, simply serve it with fresh chapatis and fragrant Basmati rice. Don’t be surprised if your kids come back for seconds.
EGG & TOMATO CURRY
6 large fresh eggs
1 medium onion, finely diced
1” piece of ginger, peeled and finely minced
2 large garlic cloves, peeled and finely minced
2 medium tomatoes, finely chopped
1 tsp cumin seeds
1-2 small green Thai chilies, slit in half lengthwise (to taste)
3-4 fresh curry leaves
½ tsp turmeric
½ tsp ground cumin powder
1 tsp ground coriander powder
1 tsp garam masala
salt & pepper, to taste
1 tbsp tomato paste
2 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish
Gently hard-boil the eggs, let cool and peel. Cut into halves, set aside until needed.
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the cumin seeds and let them sizzle. After about 30 seconds or so, add the green chilies and curry leaves. Let them cook for just a minute or so and then add in the onions along with the ginger and garlic. Stir fry until the onions become translucent and slightly golden brown (about 5-6 minutes). Now add in all of the spices (turmeric, ground cumin powder, ground coriander powder, garam masala, salt and pepper). Stir well and let fry for a few minutes until fragrant. Next add the tomatoes and tomato paste. Stir well, reduce the heat, add a little water as needed and simmer for about 5-6 minutes or until the tomatoes have softened and broken down. Now carefully add the eggs into the sauce and allow them to warm through gently. Garnish with the cilantro leaves and serve with warm chapatis and fragrant Basmati rice.
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