Poached Eggs in South Indian Purgatory Recipe for Dinner
This recipe presents a flavorful and unique take on poached eggs, simmered in a spiced South Indian-inspired tomato sauce. The combination of garam masala, cumin, and ginger infuses the dish with warming, aromatic flavors, making it an excellent dinner option served with bread or basmati rice.
Equipment
- Large skillet with a lid
Ingredients
For the Tomato Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 large onion diced
- 2 garlic cloves minced
- 2 tablespoons finely chopped fresh cilantro stems
- 1 tablespoon finely chopped peeled fresh ginger
- 1 fresh red or green hot chile seeded and finely chopped
- 2 ½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 28-ounce can diced tomatoes, with their juices
- ½ teaspoon kosher salt
For the Eggs:
- 6 large eggs
- Kosher salt and freshly ground black pepper to taste
- ¼ cup chopped fresh cilantro leaves
Instructions
Start the Tomato Sauce:
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and golden, which should take about 7 to 10 minutes.
- Stir in the minced garlic, chopped cilantro stems, ginger, and chile. Let everything cook together for about 2 minutes to release the aromas.
Spice Up the Sauce:
- Add the garam masala, ground cumin, and sweet paprika to the skillet. Stir the mixture well and let the spices toast for about 1 minute to enhance their flavor.
- Add the Tomatoes and Simmer:
- Pour in the canned diced tomatoes along with their juices. Sprinkle in the kosher salt, then stir to combine. Bring the mixture to a gentle simmer. Cook for approximately 20 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes thick and rich. If the skillet starts to look too dry, add a tablespoon or two of water to maintain the right consistency.
Cook the Eggs:
- Crack each egg carefully into the skillet, placing them evenly spaced over the surface of the sauce. Lightly season the eggs with a bit of salt and pepper.
- Cover the skillet with a lid and let the eggs poach in the sauce until the whites are fully set but the yolks remain soft, about 3 to 5 minutes. If you prefer firmer yolks, let them cook a little longer.
Finish and Serve:
- Once the eggs are done to your liking, garnish the dish with freshly chopped cilantro leaves for a pop of freshness.
- Serve the dish hot with your choice of bread, naan, or over basmati rice for a satisfying meal.
Notes
- The sauce can be made up to 5 days ahead and stored in the refrigerator. Reheat gently before adding the eggs.
- For added creaminess, serve with a dollop of yogurt on top.
- Adjust the heat level by varying the quantity or type of chile used.
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