Meatless Monday – Tomato Chutney with Eggs

My husband grew up on a dish called Shakshuka, which is eggs poached in a spicy tomato sauce – it’s delicious. A couple of months ago I found him cooking his eggs in some leftover tomato chutney (Indian tomato relish). He didn’t know it at the time, but he had created a fusion dish of our two cultures. 🙂 This is great for breakfast, lunch or dinner. If you are vegan, tomato chutney tastes wonderful served with potatoes, pita, tortillas, or any flatbread. Enjoy!

Ingredients

3 tablespoons oil for frying
6 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 piece of Serrano chili (optional to add more for extra spice, or none for mild)
1⁄2 cup onion, finely chopped
1⁄4 teaspoon turmeric
2 cups tomatoes, finely chopped (fresh or canned)
1⁄4 cup cilantro, finely chopped
Salt to taste
2 large eggs
salt and black pepper to taste

Instructions

1. Heat oil over medium heat in a large skillet.
2. Add curry leaves and mustard seeds.
3. When the mustard seeds start to pop add Serrano chili, stir.
4. Add onions, stir.
5. Saute onions until golden brown, stirring frequently.
6. Add just enough water to turmeric to make a paste.
7. Add turmeric paste to onions, stir.
8. Add tomatoes, stir.
9. Cook tomato/onion mixture for 5 minutes, stirring occasionally.
10. Add cilantro, and salt. Stir.
11. Cover and cook over medium-low until juices evaporate, stirring frequently. (Roughly 20 min.) Do not overcook, as it will dry out.
12. Lower heat to low.
13. Crack eggs into a bowl.
14. Pour eggs carefully over tomato chutney.
15. Sprinkle eggs with salt and fresh ground pepper.
16. Cover, cook until eggs are to desired doneness.
17. Remove from heat.
18. Serve over bread of choice.
19. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂