Indian · Dinner
Egg Simmered in Tomato Sauce
Eggs simmered whole in a spiced onion-tomato masala, finished with butter and fresh cilantro. Ginger, garlic, cumin and turmeric build the base before crushed tomatoes reduce to a thick, tangy gravy that cooks the eggs gently within. Served with warm roti for scooping.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
415Calories
16.8gProtein
32.3gFat
14.2gCarbs
6.4gSugar
3.1gFiber
624mgSodium
422mgChol
7.2gSat Fat
670mgPotassium
105mgCalcium
3.4mgIron
1mcgVitamin B12
12mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Boil the 2 eggs in a small pot of water over high heat for 9 minutes until hard-boiled, then cool under cold running water, peel, and set aside.
2
Saute
Heat the vegetable oil in a small pan over medium heat, add the onion and garlic, and cook for 5 minutes until softened and light golden.
3
Simmer
Add the ginger, crushed tomato, cumin, turmeric, chili powder, and salt to the pan over medium-low heat for 8 minutes, stirring occasionally, until the sauce thickens.
4
Simmer
Pour in the water, halve the eggs, nestle them into the sauce, add garam masala and butter, and simmer over low heat for 4 minutes.
5
Plate
Spoon the eggs and sauce into a shallow bowl and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 4 tbsp60ml vegetable oil
- 2/3 cup100g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup90g, about 1/3 of a 14.5 oz can canned crushed tomato
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp garam masala
- 1/2 cup120ml water
- 2 tsp2 tsp butter
- 2 tbsp2 tbsp cilantro
- salt to taste
