Eggs in Spiced Tomato Curry

This is the sort of dish best enjoyed family-style, around your kitchen counter on a Sunday morning, or for dinner with friends on a Friday night.

Of course, there are all sorts of versions of this dish: shakshukha, huevos rancheros or eggs in purgatory. My version—fragrant with cumin and sumac—is a reflection of my Pakistani-Persian spice pantry. 

The beauty of this dish is that it comes together very fast; you prepare the spiced tomato base, and then gently drop the eggs in to cook in a warm tomato bath. The result is these perfectly poached eggs in a jammy tomato curry. 

I made my dish with Conestoga’s Farms’ Organic Eggs. Their hens are fed Canadian Organic Regime (COR) certified feed, made from non-GMO grains.

Eating local and seasonal is important to me, especially when it comes to feeding my family—what I love is that even for Conestoga Farms, “local matters”. (These eggs are certified local by Foodland Ontario.)

Before serving, adorn with sumac, it’s a spice which you could add to your pantry–it’s garnet-hued, with a tart, earthy flavor. I love dipping some crusty sourdough into these creamy, wholesome organic egg yolks from Conestoga Farms. 

This post was sponsored by Conestoga Farms. Views and recipe are my own.

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Eggs in Spiced Tomato Curry

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Yield: 6
Author: Shayma Saadat

Equipment

  • 9-10 inch skillet or saute pan with a lid

Ingredients

  • 3 tbsp olive oil
  • 1 tsp butter
  • 2 large shallots, thinly sliced crosswise into rings
  • 4 garlic cloves, minced
  • 1/4 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp hot smoked paprika
  • 1/2 tsp sea salt (or more to taste)
  • 3 cups tomato sauce
  • 6 Conestoga Organic Eggs
  • 12-15 cherry tomatoes
  • 1 tsp sumac

Instructions

  • Place a skillet or sauté pan over medium heat.
  • Add olive oil and butter, and when glistening, add shallots and sauté till golden and softened; about 3-5 minutes.
  • Add garlic and continue to sauté till slightly golden.
  • Sprinkle turmeric on top of shallots and garlic and stir till they are yellow and well coated.
  • Add in cumin powder, hot smoked paprika and sea salt.
  • Pour in tomato sauce; as soon as it starts to bubble, cover with a lid, reduce heat, and allow to simmer for 5-7 minutes.
  • Remove lid and taste for salt.
  • Crack eggs, one by one and gently pour into the tomato sauce (don’t worry if the yolks of some of them crack, it will still be delicious).
  • Try to get them all in as quickly as possible, so they cook for the same amount of time.
  • Dot with cherry tomatoes, cover with lid, and allow to simmer for 5-7 minutes, or until the whites of the eggs are opaque.
  • Take off the heat and sprinkle with sumac.
  • Adorn with your favourite herbs and enjoy with crusty sourdough bread.

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