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Curried Tomatoes & Eggs

Eggs in a finger licking tomato-coriander sauce infused with nutty brown butter..
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dinner, Lunch, Main Dish
Keyword: Keto, Low Carb, paleo
Servings: 3 people


  • 2 tablespoon vegetable oil
  • 2 tablespoon butter or ghee
  • 6 eggs peeled, hard boiled
  • 1 clove garlic minced
  • ½ red onion sliced
  • 3 cups chicken stock unsalted
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon hot chilli powder to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground
  • 3 plum tomatoes chopped
  • 4 cups cherry or heirloom tomatoes halved
  • 2 tablespoon 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.