| Cuisine: American | Type: Light Meal | Serves: 2 |
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Source:
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The Couple's Cookbook |
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Attributes:
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Book |
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Comments:
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There are many variations on eggs baked in a spicy tomato sauce. This one has an Asian twist with the use of curry, garam masala, and coconut milk. This is Lynne's favorite light evening meal. This comes from a cookbook for couples, so the portions are for two people. It was written for newlyweds, but we find it useful even after 40 plus years of marriage. |
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Serving Suggestions:
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Serve with warm naan bread. |
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Ingredients:
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2 tbs. butter 1/2 small onion, diced 1 tbs. peeled, finely grated ginger 1 small garlic clove, minced 1 tsp. minced fresh chile, like a jalapeño, or use red pepper flakes 1/4 tsp. kosher salt, more to taste if needed Pinch of freshly ground black pepper, more if needed 2 tsp. garam masala 1/2 tsp. curry powder 1/2 tsp. ground turmeric 1 can (14.5 ounces) whole peeled tomatoes 1/2 tsp. freshly squeezed lime juice 3 tbs. chopped cilantro and more for garnish 2 tbs. coconut milk 1 tsp. granulated sugar 2 eggs (or sometimes we use 3) 2 pieces of fresh naan, warmed in the oven before serving |
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Instructions:
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1. In a Dutch oven or heavy skillet over medium heat, warm the butter until sizzling. Add the onion, ginger, garlic, chile, salt, and pepper. Cook, stirring until softened, about 5 minutes. Stir in the garam masala, curry powder, and turmeric, and cook until fragrant, about 1 minute. Add the tomatoes and lime juice, and continue cooking, crushing the tomatoes with a potato masher or wooden spoon until they start to release juices, about 3 minutes. Add the cilantro, coconut milk, and sugar, and cook, stirring, until the sauce begins to boil. Lower the heat to medium-low and gently simmer, stirring occasionally, until thickened, about 20 minutes. 2. Preheat oven to 375°F. 3. Transfer the sauce to two small baking dishes if you want individual servings. We don't do this; we cook the eggs in the same skillet where the sauce was prepared. Crack one egg into each baking dish, or make two indentations in the skillet and break an egg into each—season with additional salt and pepper to taste. 4. Bake until the sauce is bubbling and the egg whites are opaque but still slightly jiggly, 6 to 8 minutes. 5. Sprinkle with the additional cilantro and serve right away with the warmed naan bread. |
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Related recipes:
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None |
2025-11-22