This tomato curry is a delicious Indian dish with eggs in a spicy and saucy tomato gravy. It is low carb, gluten free, antioxidant rich and with good protein. It is healthy and easy to make.
TOMATO CURRY WITH EGGS
In the south of India, Hyderabad is famous for its mixed rice dish known as Biryani, which is rice prepared along with meat/chicken or vegetables.
It is often served with rich gravy side dishes such as Baghare Baingan (an eggplant curry) or Mirch ka Salan (curried chili peppers). But it is occasionally served with this Hyderabadi Tomato curry.
This is a much healthier and lighter alternative to the other rich curries. And the vegetables do not get so much fried and over cooked, thereby retaining more of the nutrients. Plus, this easy tomato curry is a refreshing change from the more frequently served side dishes previously mentioned.
Looking for more egg recipes? You may like these:
- Moroccan Eggs in Tomato Sauce (Shakshuka)
- Spinach Egg Stuffed Mushrooms (Nargesi)
- Persian Mushroom Frittata with Spinach
- Persian Zucchini Frittata (Kuku Kadoo)
HEALTH BENEFITS – TOMATO CURRY WITH EGGS
Tomatoes are antioxidant rich and are a great source of the cancer fighting phytochemical – lycopene. And eggs are a power house of nutrition, providing satisfying high quality protein, antioxidants and such.
This is a dish that is typically chosen to be served on festive occasions, so it does use some oil for the seasoning. The eggs also add to the fat content of the dish – one large egg contributes 5 g of total fat. But I have cooked the curry in polyphenol rich olive oil and the fat from the eggs is also mostly unsaturated.
Photography above: bijansviewfinder.com
COOKING AND SERVING TIPS FOR TOMATO CURRY
It is in the process of seasoning the oil with the typical south Indian spices, that the dish acquires its pungent, spicy and unique southern taste. I think that this curry tastes even better a day later, as the flavors are nicely absorbed and meld well.
This spicy and saucy Tomato Egg Curry would pair perfectly with my Easy Hyderabadi Chicken Biryani but it may also be served with other rice dishes or Nan bread. I love eating this along with some yogurt-onion salad, known as Raita in India!
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Tomato Curry with Eggs
- 1 ½ pounds tomatoes , diced or 18 ounces crushed tomatoes
- 1/2 teaspoon cumin , ground
- 1/4 teaspoon fenugreek seeds , roasted, ground
- 3 to 4 curry leaves
- 1 tablespoon ginger garlic paste
- 1/2 tablespoon olive oil
- 1/2 onion , medium, sliced
- 1/2 teaspoon red chili powder (adjust per taste)
- 1/2 teaspoon turmeric
- 1 ½ tablespoons chickpea flour , roasted (besan)
- 1 tablespoon sesame seeds , roasted, ground
- 1 tablespoon lemon juice (optional)
- Salt to taste
- 4 eggs , boiled, cut into halves
- 1 ½ tablespoons olive oil
- 2 red chilies , whole, dry (as per taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds (optional)
- 1/2 teaspoon nigella seeds (black seeds)
- 1/4 teaspoon fenugreek seeds
- 5 to 6 curry leaves
- 1 tablespoon cilantro , chopped
- Place the diced tomatoes or crushed tomatoes, 1/2 teaspoon cumin powder, 1/4 teaspoon fenugreek seed powder, 3 to 4 curry leaves and 1/4 tablespoon ginger garlic paste in a cooking pot.
- If using fresh tomatoes, add 1/2 cup water. Bring it all to a boil. Simmer until cooked very well. Once cooked, blend it into a puree. Adjust texture as per preference.
- Heat 1/2 tablespoon olive oil in a cooking pot. Then add the sliced onion and fry until golden brown. Add ginger garlic paste and stir for couple minutes.
- Next, add the prepared tomato puree, chili powder and turmeric powder.
- Blend the ground sesame and chickpea flour with enough water to make a smooth paste. Stir the paste into the tomato curry and mix well. Add salt to taste. And lemon juice if you prefer.
- Add enough water to achieve a saucy consistency. Bring it to a boil and then simmer for about 15 minutes until it is well cooked.
- If you prefer to serve the curry in a different dish, then transfer the prepared sauce to that dish. Arrange the eggs on top of the tomato sauce.
- For seasoning (baghar), heat the olive oil. Once the oil is hot, add the red chilies, seasoning seeds and curry leaves in the order listed. Allow the chilies and curry leaves to brown and the seeds to pop a little. Pour the seasoning oil with all the ingredients over the sauce and eggs.
- Stir a little bit of the seasoning oil into the sauce and simmer gently for 5 to 10 minutes to let the seasoning infuse into the sauce. If the serving dish is oven safe, the final step may be done in the oven at 350 ºF.
- Garnish with cilantro leaves if you prefer.