Eggs in a finger licking tomato-coriander sauce infused with nutty brown butter..
This is a great recipe for those times when you need something really quick, delicious and tasty. My mother would always make this for us when we would return, exhausted from a trip – because all the ingredients are easy to refrigerate or can be quickly purchased on the way home. Paired with rice, it is is wonderfully comforting and a classic in many Bengali homes. It also goes surprisingly well with salads as the warm tomato-coriander sauce makes a great dressing.
Please let me know if you try it!
Curried Tomatoes & Eggs
- 2 tbsp vegetable oil
- 2 tbsp butter or ghee
- 6 eggs peeled, hard boiled
- 1 clove garlic minced
- 1/2 red onion sliced
- 3 cups chicken stock unsalted
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp hot chilli powder to taste
- 1/4 tsp turmeric powder
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 3 plum tomatoes chopped
- 4 cups cherry or heirloom tomatoes halved
- 2 tbsp coriander leaves sliced
- Heat the oil in a saucepan on medium heat. Add the eggs, fry until lightly golden, Remove the eggs from the oil and set aside.
- Add the ghee to the saucepan. If you do not have ghee, add butter and simmer it until it turns into an intensely fragrant golden brown color. Be careful not to overcook. Add the onions and garlic until lightly caramelized.
- Add 1 cup of chicken stock. Then add the cumin, coriander, turmeric, chilli powder, salt and black pepper. Allow the spices to simmer for a while in the sauce until half the chicken stock has evaporated and you are left with a silky buttery sauce.
- Add the chopped plum tomatoes and simmer on low heat. After about 10 minutes, once the tomatoes are soft and about half the stock has evaporated, use a potato masher to mash the tomatoes into a thick sauce.
- Add the halved cherry or heirloom tomatoes. Simmer for about 3-5 minutes. Add more salt, if needed to taste. Slice the eggs and arrange on top. Sprinkle with the coriander leaves.