Egg Curry with Cherry Tomatoes
Ilove summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don’t make it into sauce get cooked in creative ways — like this simple weeknight curry.
Ingredients
Ingredients
- 8 large eggs
- 2 tablespoons neutral oil
- 1 small yellow onion, finely diced
- 1 clove garlic, crushed
- 1 (1/2-inch) piece ginger, grated
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1 pound cherry tomatoes, sliced in half
- Salt, to taste
- Small handful fresh cilantro, chopped, to garnish
- Rice, to serve
Instructions
- Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil. Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half. (See how: How To Boil Eggs Perfectly Every Time)
- Warm the oil in a heavy sauté pan over medium heat, and add the onion. Fry gently for 5 minutes, until softened, then add the garlic and ginger. Sauté for 30 seconds, until the garlic is fragrant.
- Add the turmeric, garam masala, coriander, cumin, and cayenne pepper. Stir together for 2 minutes, then tip in the halved cherry tomatoes. Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste.
- Gently lower the eggs into the cherry tomato sauce, and stir carefully. Garnish with fresh cilantro, and serve with rice.