With just the right amount of spice and tang, this tomato sauce anoints your eggs with greatness and takes advantage of eggs’ ability to bolster your absorption of the carotenoids present in tomatoes and spinach. Plus, the dish is just breezy enough to be a candidate for dinner on any harried weeknight. Consider serving over brown rice.
Full steam ahead
Boil eggs, and you risk rubbery whites, chalky green-tinged yolks, and clingy shells. Your hack for perfect hard-boiled eggs every time is to give the orbs a steam bath—yolks will remain creamy and sunnier than a Caribbean vacation while the shells will effortlessly slide off.
In medium saucepan, bring 1 in (2.5 cm) water to a boil. Add steamer basket to pan and place eggs in basket in a single layer. Steam for 15 minutes and then immediately transfer eggs to bowl filled with ice water. Once cool enough to handle, gently break shells in a few places and then start peeling from the bottom end where there is an air pocket.
Egg Tomato Curry
Ingredients
- 1 Tbsp (15 mL) grapeseed oil or sunflower oil
- 1 small yellow onion, finely diced
- 1/2 tsp (2 mL) salt
- 3 garlic cloves, chopped
- 1 Tbsp (15 mL) finely chopped ginger
- 1 tsp (5 mL) garam masala
- 1/2 tsp (2 mL) ground turmeric
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) cayenne
- 1 lb (450 g) cherry tomatoes, halved
- 1 Tbsp (15 mL) fresh lemon juice
- 4 cups (1 L) spinach, tough ends trimmed
- 4 hard-boiled organic large eggs, halved
- 1 avocado, sliced
- 1/4 cup (60 mL) sliced almonds
- 1/3 cup (80 mL) chopped cilantro
Nutrition
Per serving:
- calories256
- protein11g
- fat19g
- saturated fat3g
- trans fat0g
- carbohydrates14g
- sugars4g
- fibre6g
- sodium412mg
Directions
01
In large skillet over medium heat, warm oil. Add onion and salt to pan; heat until onion has softened and is beginning to darken, about 5 minutes. Add garlic and ginger to pan and heat for 2 minutes.
02
Add garam masala, turmeric, coriander, cumin, black pepper, and cayenne; heat for 30 seconds. Gently stir in tomatoes and heat for 6 minutes, until tomatoes begin to wilt and release their juices. Stir in lemon juice and then add spinach and heat until wilted.
03
Gently lower eggs into the tomato sauce and spoon some of the mixture over eggs. Serve garnished with avocado, almonds, and cilantro.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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