Cumin Tomato Salad With Jammy Eggs
Updated August 3, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
½ pound cherry tomatoes, halved
½ small red onion, finely chopped
¼ cup fresh lemon juice (from 2 lemons)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
8 large eggs
¼ cup extra-virgin olive oil
¼ teaspoon cumin seeds
1 bird’s-eye chile (or other small chile), thinly sliced
¼ cup chopped cilantro leaves and tender stems
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 248 milligrams cholesterol; 191 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram fiber; 321 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to a boil, large enough to fit the eggs. In a medium bowl, toss the tomatoes and red onion with the lemon juice, salt and a dusting of pepper. Set aside.
- Step 2
Carefully lower the eggs into the boiling water and simmer for 8 minutes. Fill a medium bowl with ice and just enough water to cover. When the eggs are done cooking, use a slotted spoon to transfer them immediately to the ice bath. Once cool enough to handle, peel the eggs, quarter them lengthwise and arrange them on a platter. Season the eggs with salt.
- Step 3
Make the dressing: In a medium skillet, heat the olive oil over medium. Add the cumin seeds and chile and sizzle them for about 30 seconds, until fragrant. Remove the skillet from the heat and carefully stir in the cilantro, which may sputter. Season the mixture with salt and pepper to taste.
- Step 4
Mix the warm dressing with the tomatoes and pour over the eggs. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Private Notes
Comments
I love jammy eggs, and don't consider them a trend. They were part of my life in the the 60's. And if you don't like jammy eggs just cook them longer. It will still be a delicious recipe.
This was very different for us but we loved it! The jammy eggs gave it a comfy homey feeling. The fresh cherry tomatoes from our garden alongside the red onions popped in our mouths. And the earthy cumin excited our tongues. Can’t wait for leftovers with potatoes tomorrow! Zaatar on top would be a fun addition.
Why is this so good? So simple, keeps well. I just stretched the last bit with some sweetcorn and it was delightful. I will be making this on repeat until I can’t look at eggs or tomatoes anymore.
We loved this. Did exactly per recipe except maybe more cumin and Serrano pepper as I didn’t really measure amounts. Probably wouldn’t hurt to add even more. Sad that it says serve immediately as I think this is even better on days 2-3. Next time will make ahead and let come to room temp before serve. I can see how serving warm has its appeal, but marrying the ingredients longer is so much more worth it.
I served over mashed potatoes, with garlic bread . I used a heaping teaspoon of cumin seeds, and used 1 lemon and 1 lime, it made the dish shine. I didn't have a red onion, so I substitued a sweet onion and added two chopped scallions for color, worked great. This is a wonderful recipe.
My dinner table party thinks that this is the NY Times recipe of the year. Just a perfect blend of everything.