Ingredients
Scale
- About 1.5 – 2 lb. fresh garden tomatoes, peeled and roughly chopped
- 1/2 Tablespoon butter
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 4 – 6 cloves garlic, peeled & finely chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala, plus a little extra for sprinkling on top
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 small jalapeno pepper, chopped (adjust up or down for desired amount of heat)
- 1 bay leaf
- Red Robin Seasoning (or salt) & freshly ground pepper
- Plain yogurt (about 1/4 cup)
- 3 – 6 eggs
For garnish: chopped, roasted cashews and fresh cilantro or basil leaves
Instructions
- Dip the tomatoes briefly in hot boiling water, then remove the skins and cut out the cores. Chop roughly and set aside.
- Heat the butter and oil in a large frying or saute pan with a high lip, then add the onion and garlic and saute until the onion is soft and translucent. Add the spices to the pan and stir to toast them in the oil.
- Stir in the tomatoes, jalapeno, and bay leaf. Cook, stirring frequently, for about 20 minutes, smashing the tomatoes to bits with the back of your spoon and stirring up the goodness from the bottom, until the sauce is nicely thickened. Add Red Robin Seasoning and pepper to taste. While the sauce is cooking, preheat the oven to 375 F.
- Spoon the sauce into 3 – 4 oven-safe bowls or baking dishes (or a cast iron pan) and add a dollop of yogurt in the middle of each, muddling it into the sauce a bit with the back of your spoon. Crack an egg or two on top of the yogurt and sprinkle lightly with salt and garam masala. Bake at 375 F. for about 15 minutes or until the white is set but the yolk is still runny.
- Sprinkle with cashews and herbs and serve with toast or Naan for dipping into the lovely yolks and soaking up some of that heat.
Notes
Note: add lots of fresh cilantro to the sauce if you have it! I regret that I didn’t have any on hand.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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