Curried Tomato Sauce For Soft-Cooked Eggs
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3medium plum tomatoes
- 1tablespoon vegetable oil or clarified butter
- 1teaspoon whole black caraway seeds or ½ teaspoon black mustard seeds
- 3tablespoons minced shallot
- 1½-inch piece fresh, peeled ginger, grated fine
- 1small garlic clove, minced
- 1teaspoon curry powder
- ⅛teaspoon ground cinnamon
- ½teaspoon brown sugar
- 1teaspoon kosher salt
- 1teaspoon seeded and minced green chili
- 1tablespoon unsalted butter
- 8seasoned soft-cooked eggs (see recipe)
- 1tablespoon chopped fresh cilantro
Nutritional analysis per serving (4 servings)
202 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 12 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a medium bowl with ice water, and set aside. Mark a small X in base of each tomato with paring knife. Bring 5 cups water to boil in a medium saucepan. Add tomatoes. Blanch 10 seconds. With a slotted spoon, dunk tomatoes in ice water for 30 seconds. Peel, halve lengthwise, and seed tomatoes. Cut into ¼-inch dice. Set aside.
- Step 2
Heat oil or butter in a 10-inch nonstick skillet over medium-high heat. Add caraway or mustard seeds, and cook briefly until fragrant. Add shallots, and sauté until fragrant and translucent, 2 minutes. Stir in tomatoes, ginger, garlic, curry, cinnamon, brown sugar, salt and chili. Sauté until soft and fragrant, about 5 minutes. Remove from heat, and stir in butter.
- Step 3
Spoon tomatoes over eggs. Sprinkle eggs with cilantro, and serve at once.
Private Notes