Curried Tomato Sauce For Soft-Cooked Eggs
Published May 7, 2002
- Total Time
- 10 minutes
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Ingredients
3 medium plum tomatoes
1 tablespoon vegetable oil or clarified butter
1 teaspoon whole black caraway seeds or ½ teaspoon black mustard seeds
3 tablespoons minced shallot
1 ½-inch piece fresh, peeled ginger, grated fine
1 small garlic clove, minced
1 teaspoon curry powder
⅛ teaspoon ground cinnamon
½ teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon seeded and minced green chili
1 tablespoon unsalted butter
8 seasoned soft-cooked eggs (see recipe)
1 tablespoon chopped fresh cilantro
Nutritional analysis per serving (4 servings)
6 grams carbs; 328 milligrams cholesterol; 202 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 1 gram fiber; 358 milligrams sodium; 12 grams protein; 3 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
Fill a medium bowl with ice water, and set aside. Mark a small X in base of each tomato with paring knife. Bring 5 cups water to boil in a medium saucepan. Add tomatoes. Blanch 10 seconds. With a slotted spoon, dunk tomatoes in ice water for 30 seconds. Peel, halve lengthwise, and seed tomatoes. Cut into ¼-inch dice. Set aside.
- Step 2
Heat oil or butter in a 10-inch nonstick skillet over medium-high heat. Add caraway or mustard seeds, and cook briefly until fragrant. Add shallots, and sauté until fragrant and translucent, 2 minutes. Stir in tomatoes, ginger, garlic, curry, cinnamon, brown sugar, salt and chili. Sauté until soft and fragrant, about 5 minutes. Remove from heat, and stir in butter.
- Step 3
Spoon tomatoes over eggs. Sprinkle eggs with cilantro, and serve at once.
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