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Skillet Eggs with Garam Masala and Tomatoes 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.

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

  1. Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the eggs in the skillet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenwithkai.com/skillet-eggs-with-garam-masala-and-tomatoes-recipe/