Indian Tomato Poached Eggs
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Potatoes softened with onions in olive oil. Garlic, green chili, turmeric, ground coriander, smoked paprika, and mustard seeds added. De-glazed with veggie stock. Chopped fire-roasted tomatoes tossed in. Simmer 30 minutes till rich. Green beans rest on top. Eggs cracked in sauce pockets, lid on, gentle simmer until whites firm. Dollops of Greek yogurt and fresh cilantro finish. Garnished with leftover onion and chili. Serve with warm chapati or naan for dipping.
Prep:
30 min
Cook:
35 min
Total:
Servings:
4 servings
#Indian
#breakfast
#vegetarian
Soft potatoes. Strong spice hits. Garlic and mustard seeds pop early in hot oil. Turmeric and coriander, smoky paprika lift base flavor. Tomatoes turn sauce tangy rich. Long simmer thickens. Green beans sit on top raw, cook in gentle steam. Eggs crack into sauce, sit covered, cook till whites firm yolks soft runny or set, your call. Yogurt cools fire. Fresh cilantro brightness. Crunchy onion and chili scatter final sharp notes. Serve warm with flatbreads scoop sauce soak yolk dip. Breakfast lunch anything in sun-dappled kitchen. Simple vibrant earthy. No frills. Just colors and tastes sharp clear. A bowl of gentle heat and softness.
Ingredients
- 3 small Yukon Gold potatoes peeled diced
- 1 medium white onion finely chopped
- 40 ml olive oil
- 4 cloves garlic minced
- 1 small green chili sliced optional
- 15 ml turmeric powder
- 12 ml ground coriander
- 6 ml smoked paprika
- 6 ml mustard seeds
- 150 ml low sodium vegetable broth
- 1 can 700 ml fire roasted diced tomatoes
- 100 g green beans trimmed
- 5 eggs
- 100 ml Greek yogurt
- 8 g fresh cilantro leaves
About the ingredients
Potatoes diced small cook faster but keep bite, Yukon Gold for creamy texture. White onion takes over red for mellower sweetness. Olive oil base softens spices gently. Garlic minced, careful not to burn. Green chili optional, adjust to heat tolerance. Turmeric adds earth color, coriander powder warms but not hot. Smoked paprika over regular for smoky depth. Mustard seeds pop in hot oil releasing fragrance, can omit or replace with cumin if preferred. Vegetable broth low sodium keeps salt controlled. Fire roasted tomatoes add smoky acidity, substitute with plain and dash smoked paprika but less intense. Green beans fresh trimmed snap contrast. Eggs whole cracked fresh. Greek yogurt thick and tangy, works better than regular. Cilantro fresh chopped final touch, swap for mint or parsley unique twist. Flatbreads like chapati or naan complement dipping.
Method
- Heat oil over medium high
- Add potatoes and two thirds onion cook 7 minutes softening
- Add garlic chili half spices mustard seeds cook stirring 2 minutes
- Pour in broth deglaze pan scrape brown bits
- Add tomatoes stir bring to boil reduce heat simmer 30 minutes or thick
- Season salt pepper
- Spread green beans on surface sauce
- Make 5 hollows crack eggs into sauce
- Cover simmer low heat 7 minutes till whites set beans tender
- Remove from heat
- Top with yogurt cilantro scatter rest onion chili
- Serve with warm chapati or naan
Cooking tips
Start by heating oil medium high to awaken mustard seeds. Add potatoes and onion, stir frequently, pat patience, let them soften without browning too hard 6-7 minutes. Add garlic chili and spices next to fry aromatic, about 1-2 minutes, stirring to prevent burn but enough heat to toast spices releasing oils. Pour broth slowly deglazing sticky bits bottom, scraping well. Tomatoes added bring sauce together. Simmer with lid off 30 minutes slightly stirring midway, sauce thickens remarkably. Adjust salt, pepper here. Carefully spread green beans arranging evenly on sauce surface, no stirring, preserving shape and fresh crunch. Carefully with spoon make hollows in sauce, crack eggs inside without breaking yolks. Reduce heat to low, cover lid, simmer gently for 6-7 minutes depends on preferred doneness, whites set but yolk softish. Remove from stove just before eggs fully firm, residual heat finishes. Spoon on yogurt dollops to cool heat, sprinkle chopped cilantro and reserved raw onion chili. Serve immediately with warm bread for scooping. Timing critical especially after cracking eggs, watch carefully, not overcooked.
Chef's notes
- 💡 Use small Yukon Gold potatoes. Creamy, tender. Diced small, faster cooking. Keep some bite, texture matters. White onion milder than red. Softens flavor right. Olive oil is base. Soft spices, no burning garlic. Optional green chili for heat. Adjust for taste. Smoked paprika over regular adds depth. Mustard seeds pop, aromatic.
- 💡 Tomatoes are key. Fire roasted preferred, smoky tang. Regular canned works too, less flavor. Add pinch of smoked paprika if using regular. Low sodium broth. Control salt, flavorful but balanced. Green beans fresh, add crunch. Carefully placed on sauce. Don't mix, preserve freshness. Spread evenly over sauce. Prepare hollows for eggs gently.
- 💡 Watch the eggs closely. After cracking, don't walk away. Whites should set, yolks soft. Adjust simmer heat, low is crucial. Cover tight, steam helps cook. Remove just before overcooked, residual heat matters. Spoon on yogurt after cooking. Balances spice perfectly. Garnish with fresh cilantro. Adds brightness to dish.
- 💡 Use flatbreads wisely. Chapati or naan are best for dipping, soaking up sauce. Serve warm, keeps texture. Eggs should shine. Volumes of flavor in every scoop. Timing is key too, don’t rush. With fresh ingredients, outcome is vibrant. Use lemon squeeze for brightness. Bring all flavors together.
Common questions
How to best cook the eggs?
Adjust the heat to low after cracking. Cover tightly. Watch closely, whites to set but yolks soft. Timing matters.
Can I skip mustard seeds?
Yes, replace with cumin or leave out. Different flavors but still tasty. Adjust spices based on your preference. No big deal.
What if my sauce is too thin?
Simmer longer without the lid. Let it thicken naturally. You can add a little cornstarch but watch texture.
How to store leftovers?
Refrigerate in an airtight container, reheat later. Total 3-4 days. Reheat gently, avoid overcooking eggs. Best fresh.
