Recipe

Eggs with curried tomato

May 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Eggs with curried tomato
  • 1 tablespoon vegetable or peanut oil
  • 1 medium red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3 dried curry leaves
  • 400 gram can diced tomatoes
  • 400 gram can chickpeas, rinsed, chopped
  • 1/3 cup chopped coriander
  • 2 large eggs, at room temperature
  • natural yogurt and warm naan bread, to serve

Method

Eggs with curried tomato
  • 1
    Heat oil in a medium frying pan over moderate heat. Cook and stir onion for 8 minutes. Add garlic, spices and curry leaves; cook and stir for 30 seconds or until fragrant.
  • 2
    加入番茄和鹰嘴豆。使沸腾。Reduce heat; simmer for 3 minutes. Stir in half the coriander. Season with salt.
  • 3
    Make 2 indents in surface of tomato mixture. Carefully pour an egg into each indent. Cover; simmer for 8 minutes or until eggs are cooked.
  • 4
    Sprinkle eggs with remaining coriander. Serve at once with yogurt and bread.

Notes

Crack eggs one by one into a glass before adding to tomato mixture.

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