Curry Tomatoes w/ Poached Eggs

Watch the recipe video here

Serves 4

Curry Tomatoes
2 large tomatoes, chopped
100g sweet small tomatoes
1/2 red onion, roughly chopped
1/4 tsp chilli flakes
1 cinnamon stick
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1tsp fennel seeds
1 tsp yellow mustard seeds
3 cardamom pods, keep whole
1/2 tsp cloves
1/2 tsp black pepper
2 bay leaves
3 garlic cloves, keep whole
35g butter, diced
2 tsp sugar
1 pinch salt
2tbsp olive oil

Garlic Yoghurt
4 tbsp greek yoghurt
1/2 tsp turmeric (optional)
1/2 garlic clove, grated
1 pinch salt
Black pepper
1/2 lemon juice

4-8 poached eggs (1-2 eggs per person)
Handful of chives
Toasted bread

Preheat your oven to 165C. Toast the cinnamon stick, coriander seeds, fennel seeds and mustard seeds until lovely and fragrant.

Add tomatoes, toasted spices, onion, chilli flakes and all the curry tomato ingredients into a roasting dish. Pour over 200ml water and then roast in the oven for 45-60 minutes until lovely and jammy.

Make your garlic yoghurt by mixing all the garlic yoghurt ingredients together. Season well with salt and pepper to taste.

Poach your eggs. I do this by adding a little white wine vinegar to boiling water, stirring the water gently and adding my eggs one by one. In a medium pan, I’ll only usually do 2 at a time.

Plate up starting with the garlic yoghurt, curried tomatoes, poached eggs, chives and toasted bread.