Indian-style tomatoes and eggs

Hearty doesn't mean boring! Delicious Indian-style tomatoes and eggs - a tasty, wholesome start to your morning. This recipe is suitable for diabetics.

  • 25 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Indian-style tomatoes and eggs
  • 2 teaspoon rice bran oil
  • 1 small brown onion (80g), chopped finely
  • 1 long fresh red chilli, seeded, chopped finely
  • 2 clove garlic, crushed
  • 1/2 teaspoon each brown mustard seeds and cumin seeds
  • 2 tablespoon fresh curry leaves
  • 400 gram grape tomatoes, halved
  • 4 small eggs
  • 1 wholemeal lebanese bread (80g)
  • 1/4 cup firmly packed fresh mint leaves


Indian-style tomatoes and eggs
  • 1
    Heat oil in a large non-stick pan over medium-low heat; cook onion and chilli, covered, for 5 minutes, stirring occasionally, or until onion is soft. Add garlic, seeds and curry leaves; cook, stirring, for 1 minute or until fragrant. Add tomato; cook, stirring, for 5 minutes or until softened. Season with pepper.
  • 2
    Meanwhile, half fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup then slide into pan; repeat with remaining eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over yolks.
  • 3
    Using a slotted spoon remove eggs, one at a time, from pan; drain on kitchen paper, cover to keep warm.
  • 4
    Heat a grill pan (or grill or barbecue) over high heat; cook bread for 1 minute each side or until lightly charred. Cut toast into wedges.
  • 5
    Divide tomato mixture between plates; top with eggs, sprinkle with mint. Serve with toast.


If fresh curry leaves aren’t available use dried leaves.

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