Skillet Eggs with Garam Masala and Tomatoes Recipe

Introduction

This skillet eggs dish infused with garam masala and tomatoes is a flavorful twist on classic eggs. The warm spices combined with a rich tomato sauce make it a comforting and aromatic meal perfect for any time of day.

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium onion, diced
• 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• 2 garlic cloves, minced or finely grated
• 1 (1-inch) piece fresh ginger, finely grated
• 1 bay leaf
• 1 (2-inch) cinnamon stick (optional)
• 8 cardamom pods, lightly crushed with the flat side of a knife (or ½ teaspoon ground cardamom)
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon red-pepper flakes
• 1 (14-ounce) can cherry tomatoes (or diced tomatoes)
• 6 to 8 large eggs, depending on how many fit in your skillet
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Heat the oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until tender and golden brown, about 4 to 6 minutes.
3. Step 3: Stir in the minced garlic and grated ginger, cooking until fragrant for about 30 seconds. Add the bay leaf, cinnamon stick if using, crushed cardamom pods, garam masala, coriander, cumin seeds, turmeric, and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until the spices release their aroma.
4. Step 4: Pour in the canned tomatoes along with 1 teaspoon salt and 1 cup water. Bring the sauce to a boil over high heat, then reduce to a vigorous simmer. Use the back of a spoon to crush the tomatoes as the sauce thickens, about 6 to 8 minutes. Taste and adjust salt as needed.
5. Step 5: Carefully crack the eggs directly over the tomato sauce, spacing them evenly in the skillet. Lightly sprinkle the eggs with salt.
6. Step 6: Transfer the skillet to the preheated oven and bake uncovered for 8 to 10 minutes, until the eggs are soft but set.
7. Step 7: Remove from the oven, discard the bay leaf and cinnamon stick if used, and sprinkle with chopped cilantro. Serve warm.

Tips & Variations

• For a dairy-free option, use coconut oil, which complements the spices beautifully.
• Add a pinch of garam masala to the eggs before baking for an extra burst of flavor.
• Serve with warm naan or crusty bread to soak up the saucy base.
• Replace canned tomatoes with fresh, peeled tomatoes in season for a fresher taste.
• If you prefer firmer yolks, bake for an additional 2-3 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other spices if I don’t have all the listed ones?

Yes, you can simplify the spice blend with just garam masala, turmeric, and cumin for a close flavor profile. Adjust to your taste preferences.

What if I don’t have an oven-safe skillet?

You can cook the sauce in a regular skillet, then carefully transfer to a baking dish before adding the eggs and baking. Just be sure the sauce and eggs are evenly spread.

Skillet Eggs with Garam Masala and Tomatoes Recipe

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★★★★★

5 from 88 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful skillet egg dish infused with aromatic Indian spices like garam masala, cardamom, and turmeric, simmered in a rich tomato sauce, then baked to tender perfection. This one-pan recipe offers a spicy, savory breakfast or brunch option with vibrant colors and bold flavors.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• 2 garlic cloves, minced or finely grated
• 1 (1-inch) piece fresh ginger, finely grated
• 1 bay leaf
• 1 (2-inch) cinnamon stick (optional)
• 8 cardamom pods, lightly crushed with the flat side of a knife (or ½ teaspoon ground cardamom)
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon red-pepper flakes

Main Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium onion, diced
• 1 (14-ounce) can cherry tomatoes (or diced tomatoes)
• 1 cup water
• 6 to 8 large eggs, depending on how many fit in your skillet
• 1/4 cup chopped cilantro, for garnish

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Instructions

1. Preheat the oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the eggs later in the skillet.
2. Sauté aromatics and spices: Heat the oil in a large cast-iron or oven-safe skillet over medium heat. Once hot, add the diced onion and a pinch of salt. Cook until the onion is tender and golden brown, approximately 4 to 6 minutes. Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant. Add the bay leaf, cinnamon stick if using, crushed cardamom pods, garam masala, ground coriander, cumin seeds, turmeric, and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until the spices release their aroma.
3. Cook the tomato sauce: Pour in the canned cherry or diced tomatoes, 1 teaspoon of salt, and 1 cup water. Bring the mixture to a boil over high heat, then reduce heat and let it simmer vigorously. Use the back of a spoon to gently crush the tomatoes as the sauce thickens, which should take about 6 to 8 minutes. Taste and adjust salt as needed.
4. Add the eggs: Crack the eggs carefully over the thickened tomato sauce, spacing them evenly. Lightly sprinkle with salt for seasoning.
5. Bake the eggs: Place the skillet uncovered into the preheated oven and bake for 8 to 10 minutes, or until the eggs are softly set but not fully firm. The whites should be cooked while the yolks remain slightly runny, if preferred.
6. Garnish and serve: Remove from oven, sprinkle with chopped cilantro and an extra pinch of salt if desired. Serve immediately, enjoying the warm blend of spices and rich tomato sauce enveloping the eggs.

Notes

• Use a cast-iron or any oven-safe skillet to ensure safe transfer from stovetop to oven.
• The cinnamon stick is optional but adds a warm depth to the sauce.
• If you prefer firmer yolks, extend baking time by a few minutes.
• Adjust the red-pepper flakes amount to suit your preferred spice level.
• Fresh cherry tomatoes can be substituted for canned, but adjust cooking time to allow sauce thickening.
• Serve with crusty bread or naan to soak up the flavorful sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Indian

Keywords: Skillet eggs, garam masala eggs, Indian breakfast, baked eggs, tomato sauce eggs, spiced eggs