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Egg Curry with Cherry Tomatoes
Ingredients (4 Servings)
- 8 large eggs
- 2 tablespoons neutral oil
- 1 small yellow onion, finely diced
- 1 clove garlic, crushed
- 1 (1/2-inch) piece ginger, grated
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1 pound cherry tomatoes, sliced in half
- Salt, to taste
- Small handful fresh cilantro, chopped, to garnish
- Rice, to serve
Directions
- Place the eggs in a medium pot and cover with water.
- Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil.
- Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half.
- Warm the oil in a heavy sauté pan over medium heat, and add the onion.
- Fry gently for 5 minutes, until softened, then add the garlic and ginger.
- Sauté for 30 seconds, until the garlic is fragrant.
- Add the turmeric, garam masala, coriander, cumin, and cayenne pepper.
- Stir together for 2 minutes, then tip in the halved cherry tomatoes.
- Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste.
- Gently lower the eggs into the cherry tomato sauce, and stir carefully. Garnish with fresh cilantro, and serve with rice.
Nutrition
Per Servings
- Calories: 247
- Protein: 14g
- Fiber: 21g
- Fat: 16g
- Carbohydrates: 10g
- Sodium: 591mg
