There is something amazing that happens when you mix a spicy tomato gravy with a simple boiled egg. The yolk adds a creamy texture and a silkiness to the dish that is just delicious.
I won’t eat most things that taste eggy be it Chinese fried rice, egg custard or even an egg sandwich. There are two exceptions to my rule. I love eggs over medium, runny yolks and all (all my life egg yolks have freaked me out so much that I was 26 by the time I tasted a runny yolk!). The other dish in which I actually enjoy egg yolks is egg curry.
- 6 eggs
- 1 medium onion, finely chopped
- 2 tsp oil
- 1 tsp cumin seeds
- 1 green chili (or less if you don’t like spicy food)
- 2 cups chopped tomatoes or 1 15oz can if fresh tomatoes are out of season
- 1 tbsp tomato paste
- 1/2 tsp chili powder
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp cumin powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp dried fenugreek leaves (optional)
- Put eggs in a pot and cover with cold water.
- Bring the water to a boil on high heat.
- Cover the pot, turn off heat and let eggs cook for 15 minutes.
- Once the 15 minutes are up, pull them out of the hot water, rinse with cold water to stop cooking, and set aside to cool.
- Peel and cut into half once cooled.
- Heat 2 tsp of oil in a frying pan until hot. Add in the cumin seeds. They should sizzle when you toss them in.
- Add the onions and green chilies. Saute until soft and translucent. About 7 minutes.
- Stir in the tomato paste and spices. Saute for about a minute.
- Add the tomatoes and salt. Cook for about 5 minutes and add 1 cup of water (you may need a little more).
- Simmer for about 10 minutes.
- Taste and adjust seasoning.
Top with egg halves and serve with rice or flat bread.