Name: Indian-style tomatoes and eggs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 2 teaspoon rice bran oil; 1 small brown onion (80g), chopped finely; 1 long fresh red chilli, seeded, chopped finely; 2 clove garlic, crushed; 1/2 teaspoon each brown mustard seeds and cumin seeds; 2 tablespoon fresh curry leaves; 400 gram grape tomatoes, halved; 4 small eggs; 1 wholemeal lebanese bread (80g); 1/4 cup firmly packed fresh mint leaves

Indian-style tomatoes and eggs

Hearty doesn't mean boring! Delicious Indian-style tomatoes and eggs - a tasty, wholesome start to your morning. This recipe is suitable for diabetics.

Serves 2

Prep

25M

Cook

20M

Total

45M

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Ingredients

2 teaspoon rice bran oil

1 small brown onion (80g), chopped finely

1 long fresh red chilli, seeded, chopped finely

2 clove garlic, crushed

1/2 teaspoon each brown mustard seeds and cumin seeds

2 tablespoon fresh curry leaves

400 gram grape tomatoes, halved

4 small eggs

1 wholemeal lebanese bread (80g)

1/4 cup firmly packed fresh mint leaves

Method

1.Heat oil in a large non-stick pan over medium-low heat; cook onion and chilli, covered, for 5 minutes, stirring occasionally, or until onion is soft. Add garlic, seeds and curry leaves; cook, stirring, for 1 minute or until fragrant. Add tomato; cook, stirring, for 5 minutes or until softened. Season with pepper.

2.Meanwhile, half fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup then slide into pan; repeat with remaining eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over yolks.

3.Using a slotted spoon remove eggs, one at a time, from pan; drain on kitchen paper, cover to keep warm.

4.Heat a grill pan (or grill or barbecue) over high heat; cook bread for 1 minute each side or until lightly charred. Cut toast into wedges.

5.Divide tomato mixture between plates; top with eggs, sprinkle with mint. Serve with toast.

If fresh curry leaves aren’t available use dried leaves.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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