Baked Eggs in Tomato Cups with Curry Sauce

Serves 6
Eggs and curry are such a delicious classic combination. Here we housed the eggs in bright red ripe tomato cups and seated them on a base of buttered bread rounds. One watch point, use the smallest eggs you can find and the biggest tomatoes to leave enough space for the curry sauce
Recipe Category

You will need

6 large red ripe tomatoes
Ina Paarman’s Green Onion Seasoning
6 small or medium eggs
Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
6 slices of bread cut into 6 cm rounds
butter
fresh coriander to garnish

Ina's Tip

Keeping tomatoes from toppling over

To seat the tomatoes and help them to remain upright, make a 1 cm hole in the round bread bases before buttering or if not using the bread as a base place tomatoes in the hollows of a muffin pan to keep them upright.

Method

Adjust oven rack to middle position and preheat to 180°C.
Cut tops from tomatoes and reserve. Remove all the pulp.
Season insides of tomato cases with Green Onion Seasoning.
Drain hollowed out tomatoes upside down for ± 10 minutes.
Break an egg into each tomato case, season eggs with Lemon & Black Pepper Seasoning.
Cut a small hole in one top corner of the Butter Chicken pack and squeeze the Curry Sauce over the eggs (±2 T (30 ml) each). Dot with butter.
Position tomatoes on a round of buttered bread.
Bake for 20 minutes.
Garnish with fresh coriander and reserved tomato tops.