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

Breakfast & Eggs

Products in this recipe

Green Onion Seasoning, Lemon & Black Pepper Seasoning, Butter Chicken Curry Cook-In Sauce

Print or Download PDF

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 250 ml Ina Paarman’s Butter Chicken Curry Cook-In 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 Curry Cook-In Sauce 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.