Introduction

This skillet eggs recipe with garam masala and tomatoes is a flavorful twist on a classic breakfast dish. The fragrant spices combined with tender tomatoes create a rich sauce perfect for poaching eggs. It’s a comforting and vibrant meal that’s easy to prepare and sure to impress.

Skillet Eggs with Garam Masala and Tomatoes Recipe - Recipe Image

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

Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Heat the oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced onion and a pinch of salt, cooking until the onion is tender and golden brown, about 4 to 6 minutes. Stir in the garlic and ginger, cooking until fragrant for about 30 seconds.
Step 3: Add the bay leaf, cinnamon stick (if using), cardamom pods, garam masala, ground coriander, cumin seeds, turmeric, and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until the spices become aromatic.
Step 4: Pour in the canned tomatoes, 1 teaspoon of salt, and 1 cup of 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 it thickens, simmering for 6 to 8 minutes. Taste and adjust salt as needed.
Step 5: Carefully crack the eggs over the tomato sauce, spacing them evenly. Sprinkle lightly with salt. Transfer the skillet to the oven and bake uncovered for 8 to 10 minutes, until the eggs are soft but set.
Step 6: Remove from the oven and garnish with chopped cilantro. Serve immediately, enjoying the rich flavors and warm spices.

Tips & Variations

For a vegetarian boost, add sautéed spinach or kale into the tomato sauce just before cracking the eggs.
Use fresh tomatoes instead of canned for a more vibrant flavor when in season.
If you prefer a spicier dish, increase the red-pepper flakes or add a chopped fresh chili.
To balance the heat, serve with a dollop of plain yogurt or a side of warm naan bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. For best texture, add the cilantro fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without an oven-safe skillet?

Yes, you can cook the sauce in any skillet, then transfer to a baking dish to bake the eggs in the oven. Just be sure to carefully transfer the hot sauce before cracking the eggs.

What can I substitute for garam masala if I don’t have it?

If you don’t have garam masala, a mix of ground cumin, coriander, cinnamon, and cardamom in equal parts can serve as a good substitute, adding similar warm and aromatic flavors.

Skillet Eggs with Garam Masala and Tomatoes Recipe

Print Recipe

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4.9 from 139 reviews

A flavorful and aromatic skillet egg dish infused with garam masala and simmered tomatoes, perfect for a spiced breakfast or brunch. The eggs are cooked gently in a richly spiced tomato sauce, baked until just set and garnished with fresh cilantro for a vibrant finish.

Author: Kai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3 to 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Indian-inspired
Diet: Gluten Free

Ingredients

Scale

Spices and Aromatics

1 bay leaf
1 (2-inch) cinnamon stick (optional)
8 cardamom pods, lightly crushed (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 teaspoon kosher salt (plus more as needed)
2 garlic cloves, minced or finely grated
1 (1-inch) piece fresh ginger, finely grated

Vegetables and Eggs

1 medium onion, diced
1 (14-ounce) can cherry tomatoes (or diced tomatoes)
6 to 8 large eggs
1/4 cup chopped cilantro, for garnish

Oils and Liquids

2 tablespoons olive oil or coconut oil
1 cup water

Instructions

Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the eggs in the skillet.
Sauté Aromatics: Heat the oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced onion and a pinch of salt, cooking for 4 to 6 minutes until the onion becomes tender and golden brown. Then stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add Spices: Add the bay leaf, cinnamon stick if using, cardamom, garam masala, coriander, cumin seeds, turmeric, and red-pepper flakes. Stir constantly for 30 seconds to 1 minute, letting the spices release their flavor and aroma.
Prepare Tomato Sauce: Pour in the canned tomatoes, 1 teaspoon salt, and 1 cup water. Bring the sauce to a boil over high heat, then reduce to a vigorous simmer. Crush the tomatoes gently with the back of a spoon and cook until the sauce thickens, about 6 to 8 minutes. Adjust salt to taste.
Add Eggs and Bake: Carefully crack the eggs over the thickened tomato sauce, spacing them evenly. Sprinkle lightly with salt. Place the skillet in the preheated oven and bake uncovered for 8 to 10 minutes, or until the eggs are set but still soft.
Garnish and Serve: Remove from oven, remove the bay leaf and cinnamon stick if used, sprinkle chopped cilantro on top, and season with additional salt if desired. Serve warm directly from the skillet.

Notes

Use a cast-iron or oven-safe skillet to ensure safe baking in the oven.
If you prefer a spicier dish, increase the red-pepper flakes to taste.
The cinnamon stick is optional but adds a warm, subtle sweetness to the sauce.
Adjust the number of eggs depending on the size of your skillet to avoid overcrowding.
For a dairy-free variation, use coconut oil rather than olive oil.
Serve with warm naan or crusty bread to soak up the delicious sauce.

Keywords: skillet eggs, garam masala eggs, tomato eggs, baked eggs, Indian spiced breakfast, cast iron skillet recipe, easy brunch recipe