Sometimes you just want to prepare something that is quick and easy, yet delicious and filling. Curried tomato eggs hits that spot perfectly. It’s a simple, hearty rustic dish that can be prepared in less than 15 minutes. Many countries have their version of egg and tomato dishes. While additional ingredients may vary, they all start out with two basic ingredients eggs and fresh tomatoes. This can be eaten for breakfast, lunch or dinner. It can even be eaten as a snack. You can serve this with rice, bread, roti, tortilla, bakes etc. This is my twist on a classic recipe.
Curried Tomato Eggs
Tangy curried tomato eggs is an easy, quick and simple meal that is delicious and filling without being heavy. This can be served as an entrée or side dish with rice, noodle or steamed vegetables. This is my adaptation of Chinese tomato egg, which is typically served for breakfast.
Equipment
- Frying pan or wok
Ingredients
- 2 large tomatoes cut into large cubes
- 4 duck eggs beaten and seasoned with a pinch of salt and pepper
- 3 tbsp tomato ketchup
- 1/4 cup coconut milk full fat
- 2 tbsp diced shallots
- 2 spring onions chopped reserving the green part
- 2 tsp garlic finely minced
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp mushroom seasoning
- 2 tbsp chopped cilantro
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp sugar
- 2-4 tbsp of oil
Instructions
- In a wok or frying pan heat oil over medium heat.
- Make your masala by sautéing green onion whites, diced shallots, finely minced garlic until fragrant. Add curry powder, turmeric, mushroom seasoning, ground coriander, black pepper, pinch of salt. Saute everything for 5 minutes.
- Add tomatoes and sugar and the rest of the salt. Cook for 2-3 minutes until tomatoes begin to soften. Add coconut milk, bring to a boil, reduce and simmer for 3 minutes.
- Removed curried tomatoes from wok and set aside. Rinse and dry wok or pan.
- Add oil to wok or pan and heat on medium high. Add eggs. Allow to set slightly and use a spatula to scramble by pushing the set egg toward the edge of the wok or pan, allowing the uncooked beaten egg to fill the empty space. When eggs are almost cooked, add curried tomatoes. Mix well and heat through.
- Garnish with spring onions and cilantro.
Notes
This recipe can be created without any of the spices, garlic, shallots, mushroom seasoning and coconut milk. In place of the coconut milk you can use water or stock. Depending on the tomatoes used you might need a cornstarch slurry to thicken it slightly.
I took my inspiration for the Chinese style tomato eggs from, Future Neighbor vloggers
Nutrition
Serving: 2gCalories: 398kcalCarbohydrates: 21gProtein: 14gFat: 30gSaturated Fat: 10gCholesterol: 327mgSodium: 950mgPotassium: 494mgFiber: 3gSugar: 14gVitamin A: 1269IUVitamin C: 14mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!
