Simmered Eggs in Curried Tomatillo and Tomato
All those beautiful, juicy flavors of summer in one dish! Simmered down with curry spices, these veggies create a perfect base for any eggs!
Get by with a little help from my friends! What I love about simmering eggs right in the dish you’re are making-the added flavor! While you can choose to cook your eggs in a separate pan, why not use the moisture right from these gorgeous veggies to steam the eggs, creating a perfect cooking condition and infusing the eggs with the seasonings you choose. Also a great one-pan option for easy meals!
A time to be picky. I’m going to make a bias statement here…I really do feel that if there is any wiggle room in your cart for a choice of ingredients, opt for the local farm eggs. I know many of you may not have the same access, so within what you have at your disposal, I just highly suggest choosing a quality egg in these type of dishes. While some eggs are incorporated in food and not as noticeable, in these meals where the egg takes the front stage, the deep yellow yolk and added richness really do make the dish feel complete!
Hosting a crowd for brunch? Check out some of these great ideas:
Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce
Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
Tortilla-less Kale and Black Bean Breakfast Burrito
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Simmered Eggs in Curried Tomatillo and Tomato
Equipment
- Skillet with lid
- Kitchen knife
Ingredients
- 4 large Eggs Farm fresh always preferred!
- 1 tbsp Olive Oil
- 4-6 large Tomatillos
- 1 1/2 cup Tomato I used small-about golf ball size
- 1 small Onion
- 2 cloves Garlic
- 1/2 tsp Curry Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 cup Stock
- Salt and Pepper
Instructions
- In skillet, warm oil and sauté onion until fragrant.
- Add quartered tomatoes and tomatillos, tossing lightly.
- Add minced garlic and seasonings, tossing to coat.
- Pour stock over and stir well, placing lid on to steam. As veggies cook down, add more stock or water to keep simmering.
- When veggies are desired consistency, create small pockets and crack eggs. Replace lid and steam until eggs are cooked.
- Serve hot with more fresh ground pepper. Enjoy!
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