Tomato Curry with Eggs

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.

Serve it with Chicken Biryani and add Korma and Kofta Curry on your list to try.

Hyderabadi 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.

Pro Tips

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!

Health Benefits

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.

You can read more about eggs in my post about Moroccan style poached eggs and tomatoes in my post about Kofta Kebab Masala.

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.

More Egg Recipes:

• Spinach Egg Stuffed Mushrooms (Nargesi)
• Mushroom Frittata with Spinach
• Persian Zucchini Frittata (Kuku Kadoo)

More Indian Recipes:

• Dal Recipe
• Chicken Korma Recipe
• Healthy Vegetable Upma
• Egg Curry

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5 from 3 votes

Tomato Curry with Eggs

This Tomato Curry is a delicious Indian dish with eggs in a spicy and saucy tomato gravy and is low carb, antioxidant rich and with good protein.

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

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Course :Side Dish

Cuisine :Indian

Servings: 4 portions

Calories: 198kcal

Author: Roxana Begum

Ingredients

• ▢ 1½ pounds tomatoes diced or 18 ounces crushed tomatoes
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon fenugreek seeds roasted, ground
• ▢ 4 curry leaves
• ▢ 1 tablespoon ginger garlic paste
• ▢ ½ tablespoon olive oil
• ▢ ½ onion medium, sliced
• ▢ ½ teaspoon chili powder adjust per taste
• ▢ ½ teaspoon turmeric
• ▢ 1½ 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

Seasoning (Baghar)

• ▢ 1½ tablespoons olive oil
• ▢ 2 red chilies whole, dry, as per taste
• ▢ 1 teaspoon cumin seeds
• ▢ ½ teaspoon mustard seeds optional
• ▢ ½ teaspoon nigella seeds black seeds
• ▢ ¼ teaspoon fenugreek seeds
• ▢ 6 curry leaves

Garnish

• ▢ 1 tablespoon cilantro chopped

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Equipment

• ▢
  Cooking Pot
• ▢
  Blender
• ▢
  Melting Pot

Cook ModePrevent your screen from going dark

Instructions

• Place the diced tomatoes or crushed tomatoes, ½ teaspoon cumin powder, ¼ teaspoon fenugreek seed powder, 3 to 4 curry leaves and ¼ tablespoon ginger garlic paste in a cooking pot.
• If using fresh tomatoes, add ½ 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 ½ 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 some 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 350ºF.
• Garnish with cilantro leaves if you prefer.
  

Notes

The suggested serving size is for serving with plain rice or naan. When served with biryani, half the portion per serving of biryani is suggested.

Nutrition

Serving: 1cup sauce with 1 egg | Calories: 198kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 81mg | Potassium: 526mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1823IU | Vitamin C: 76mg | Calcium: 79mg | Iron: 2mg

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