Indian · Brunch
Egg Simmered in Tomato Sauce
Eggs poached directly in a spiced tomato-onion sauce, built on cumin, ginger, garlic, and garam masala, finished with coconut milk in place of dairy cream for body and gentle richness. Served hot with warm roti, this dish carries mild heat and tangy, savoury depth from simmered tomatoes.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
429Calories
20.5gProtein
25.8gFat
28.1gCarbs
6.9gSugar
5.8gFiber
612mgSodium
424mgChol
9.3gSat Fat
650mgPotassium
110mgCalcium
4.2mgIron
1.1mcgVitamin B12
14mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chai
international
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Chop the onion, mince the garlic, grate the ginger, and crack both eggs into a small bowl for later.
2
Heat
Warm the vegetable oil in a small skillet over medium heat. Cook the onion for 3–4 minutes until softened and translucent.
3
Heat
Stir in the garlic, ginger, cumin, turmeric, chili powder, and garam masala; cook over medium heat for 1 minute until fragrant.
4
Heat
Pour in the canned tomatoes and a splash of water, season with salt, and simmer over medium-low heat for 10 minutes until the sauce thickens and darkens, then stir in the coconut milk.
5
Heat
Make two wells in the sauce with a spoon, slide in the eggs, cover the skillet, and cook over low heat for 5 minutes until the whites are set and yolks remain soft.
6
Plate
Slide the eggs and sauce onto a plate, scatter with cilantro, and serve with warmed roti.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp60ml coconut milk
- 2 tbsp26g vegetable oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp garam-masala
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 22 roti (80g)
