Skillet Eggs with Garam Masala and Tomatoes Recipe

Introduction

Skillet Eggs with Garam Masala and Tomatoes is a flavorful, comforting dish that combines warm spices with fresh eggs simmered in a rich tomato sauce. Perfect for breakfast or brunch, this recipe brings a delightful Indian-inspired twist to your table.

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium onion, diced
• 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• 2 garlic cloves, minced or finely grated
• 1 (1-inch) piece fresh ginger, finely grated
• 1 bay leaf
• 1 (2-inch) cinnamon stick (optional)
• 8 cardamom pods, lightly crushed with the flat side of a knife (or ½ teaspoon ground cardamom)
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• ¼ teaspoon red-pepper flakes
• 1 (14-ounce) can cherry tomatoes (or diced tomatoes)
• 6 to 8 large eggs, depending on how many fit in your skillet
• ¼ cup chopped cilantro, for garnish

Instructions

1. Step 1: Heat the oven to 375 degrees Fahrenheit.
2. Step 2: Add the oil to a large cast-iron or oven-safe skillet over medium heat. Once hot, add the diced onion and a pinch of salt. Cook, stirring occasionally, until tender and golden brown, about 4 to 6 minutes.
3. Step 3: Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Add the bay leaf, cinnamon stick if using, cardamom pods, garam masala, ground coriander, cumin seeds, turmeric, and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until the spices release their aroma.
4. Step 4: Pour in the canned tomatoes, 1 teaspoon salt, and 1 cup of water. Bring the sauce to a boil over high heat, then reduce to a vigorous simmer. Use the back of a spoon to crush the tomatoes while cooking. Let the sauce thicken for 6 to 8 minutes. Taste and adjust salt as needed.
5. Step 5: Carefully crack the eggs over the sauce, spacing them evenly. Sprinkle lightly with salt.
6. Step 6: Transfer the skillet to the oven and bake uncovered for 8 to 10 minutes, until the eggs are set but still soft.
7. Step 7: Remove from oven, discard the bay leaf and cinnamon stick if used, and sprinkle with chopped cilantro before serving.

Tips & Variations

• Use coconut oil for a slightly sweeter flavor and a subtle coconut aroma.
• For a spicier version, increase the red-pepper flakes or add a chopped fresh chili.
• Swap out the eggs for paneer cubes to make a vegetarian version without eggs.
• Serve with warm naan or crusty bread to soak up the flavorful sauce.

Storage

Store leftover skillet eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the eggs. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh cherry tomatoes or diced tomatoes, but be sure to cook them longer to achieve a thick sauce similar to canned tomatoes.

What if I don’t have a cast-iron skillet?

Any oven-safe skillet or baking dish will work. Just ensure the pan can go from stovetop to oven to cook the eggs evenly.