Name: Eggs with curried tomato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tablespoon vegetable or peanut oil; 1 medium red onion, finely chopped; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 3 dried curry leaves; 400 gram can diced tomatoes; 400 gram can chickpeas, rinsed, chopped; 1/3 cup chopped coriander; 2 large eggs, at room temperature; natural yogurt and warm naan bread, to serve

Eggs with curried tomato

Serves 2

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 tablespoon vegetable or peanut oil

1 medium red onion, finely chopped

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

3 dried curry leaves

400 gram can diced tomatoes

400 gram can chickpeas, rinsed, chopped

1/3 cup chopped coriander

2 large eggs, at room temperature

natural yogurt and warm naan bread, to serve

Method

1.Heat oil in a medium frying pan over moderate heat. Cook and stir onion for 8 minutes. Add garlic, spices and curry leaves; cook and stir for 30 seconds or until fragrant.

2.Stir in tomato and chickpeas. Bring to the boil. Reduce heat; simmer for 3 minutes. Stir in half the coriander. Season with salt.

3.Make 2 indents in surface of tomato mixture. Carefully pour an egg into each indent. Cover; simmer for 8 minutes or until eggs are cooked.

4.Sprinkle eggs with remaining coriander. Serve at once with yogurt and bread.

Crack eggs one by one into a glass before adding to tomato mixture.
Note

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Ingredients

Method

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