Baked Eggs in Tomato Cups with Curry Sauce
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
- Serves: 6
- Recipe Category: Breakfast eggs
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Products in this recipe:
Green Onion Seasoning, Lemon & Black Pepper Seasoning, Butter Chicken Curry Cook-In Sauce
You Will Need:
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.
Baked Eggs in Tomato Cups with Curry Sauce
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
- Serves: 6
- Recipe Category: Breakfast eggs
-
Products in this recipe:
Green Onion Seasoning, Lemon & Black Pepper Seasoning, Butter Chicken Curry Cook-In Sauce
You Will Need:
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.