Egg Curry with Cherry Tomatoes and Chickpeas

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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Hey, a weeknight meal that’s delicious and easy and healthy and, not surprisingly, involves eggs as the protein? Sold!

This is egg curry with cherry tomatoes and lightly hard boiled eggs in a fragrant, Indian-spiced tomato sauce. Perfect for this time of year when you can’t really get good tomatoes anymore except of the cherry variety. I’m always amazed at how easily Indian spices can be turned into a deeply spiced meal, especially if you use a commonly available blend like garam masala.

The Magic Bullet puts in an assist for easy chopping all of the garlic and ginger, and you could also use it to chop the onions, though the texture will be a little different. I prefer to make the eggs just shy of hard boiled, about nine minutes in just-below-boiling water.

This dish is inspired by The Kitchn, but I added chickpeas to make the meal more substantial and served it with some frozen garlic naan from Trader Joe’s. Yum!

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Egg Curry with Cherry Tomatoes and Chickpeas

Ingredients

  • 6 eggs
  • 1 ½ Tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 inch piece ginger, peeled
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1/4 tsp. ground red cayenne pepper, or to taste
  • 1 pound cherry tomatoes, sliced in half
  • naan or rice for serving

Instructions

  1. Heat a pot of water to boiling. Add eggs and turn water down slowly to somewhere between simmer and boil. Cook for nine minutes and dunk in cold water, then peel.
  2. Heat the butter in a big pan over medium heat until it foams. Add the onion and cook for five minutes, salting to taste, then add the ginger and garlic and cook for 30 seconds. Add the spices and cook for two minutes.
  3. Add the tomatoes, salt again, and cook until beginning to break down, about seven minutes. It may help to push on the tomatoes to break them up. Add chickpeas and stir until everything is hot. Add eggs and stir gently, cooking just until warm. Serve with naan or rice.
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