I spent almost a year backpacking through India, so I am completely obsessed with using Indian spices and always try to find a way to incorporate them into my cooking. This curried tomato jam is so tangy and flavorful, all it needs is the simple accompaniment of a perfectly fried egg, and a crusty toasted piece of sourdough. The crunchy bits of mustard seeds and the herbiness from the cilantro makes this a wonderful brunch bite. I love noshing on this dish on a lazy Saturday morning.
- 2 thick slices of bread- I love a sourdough
- 2 tablespoons extra virgin olive oil, plus more for a drizzle at the end
- 3 tomatoes- medium chop
- 2 small onions- finely chopped
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, finely chopped
- 1 tablespoon mustard seeds- extra for garnish
- 1 tablespoon curry powder
- 1 tsp turmeric
- 2 tsp sugar
- salt and pepper to taste
- 2 eggs
- 1 handful fresh cilantro- finely chopped
- Finely sliced radishes for garnish
1. In a pan heat up the olive oil. Add in the onions and season with salt and pepper. Turn to medium heat and sauté until there is a little color.
2. Add in the garlic, ginger, mustard seeds, turmeric and curry powder. Sauté for 5 more minutes until the onions have caramelized a little. Add in the tomatoes and sugar. Stir and keep on medium/low heat until the tomato breaks down. 20-25 minutes. Keep uncovered and stir frequently so it doesn’t get stuck. When the tomato jam is thick and has a tangy sweetness it is done.
3. Fry up 2 eggs in olive oil and season well with salt and pepper. Toast the bread, slather on a nice amount of the tomato jam, lay over the egg, sprinkle over some mustard seeds, freshly chopped cilantro, freshly sliced radishes and drizzle with olive oil. Serve immediately.