Tomato Masala Egg Curry

Chef

Niki Bakes

Tomato Masala Egg Curry by nikibakes_uk_

For this recipe, I’m using high-quality canned tomatoes from Europe and Italy to create a rich, spiced base for these comforting masala eggs.

This masala eggs dish is bold, warming, and packed with flavour. The tomatoes cook down with onion, garlic, ginger, and fragrant spices before the eggs are nestled into the sauce until perfectly cooked.

Ingredients

400g canned whole peeled tomatoes

4 eggs

1 onion, finely chopped

2 cloves of garlic, minced

1 small piece ginger, grated

1 green chilli, finely sliced

1 tbsp vegetable or sunflower oil

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp garam masala

1 tsp ground coriander

1 tsp paprika

salt and black pepper, to taste

fresh coriander, to serve

warm flatbreads or rice, to serve

Directions

Step 1

Heat the oil in a frying pan and cook the onion gently for 5–6 minutes until softened. Stir in the garlic, ginger, green chilli, and cumin seeds and cook for 1 minute. Add the turmeric, garam masala, ground coriander, paprika, salt, and black pepper.

Step 2

Pour in the can of whole peeled tomatoes and break them up gently with a spoon. Simmer for 10–15 minutes until the sauce has thickened slightly.

Step 3

Make small wells in the sauce and crack the eggs into them. Cover with a lid and cook for 5–7 minutes until the eggs are cooked to your liking.

Step 4

Finish with freshly-chopped coriander and serve with warm flatbreads or rice.

Step 5

Rich, spicy, and full of flavour, these masala eggs make a perfect comforting breakfast or an easy lunch dinner.

RGFE