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 flavour. I love dipping some crusty sourdough into these creamy, wholesome organic egg yolks from Conestoga Farms. 

Equipment: You will need a 9- to10-inch skillet or saute pan and a lid

Makes 6

INGREDIENTS

3 tablespoons olive oil

1 teaspoon butter

2 large shallots, thinly sliced crosswise, into rings

4 garlic cloves, minced

¼ teaspoon turmeric

½ teaspoon cumin powder

½ teaspoon hot smoked paprika

½ teaspoon sea salt (or more, to taste)

3 cups tomato sauce

6 Conestoga Organic Eggs

12-15 cherry tomatoes

1 teaspoon 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. 

Mix of your favorite fresh herbs (mint, tarragon, coriander)

Reference: http://www.thespicespoon.com/blog/eggs-in-spiced-tomato-curry/