Spiced Yogurt & Egg Recipe – Charred Tomato & Curry Leaf Delight

Last Updated on 4 months by Neha Deshmukh

Spiced Yogurt & Egg Recipe – Charred Tomato & Curry Leaf Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a little something I whipped up inspired by the flavors of South India, and it’s become a real favorite. It’s quick, incredibly flavorful, and just feels… comforting. Think creamy yogurt, perfectly soft-boiled eggs, a burst of sweet and tangy tomatoes, and a fragrant spiced oil. Trust me, it’s a winner!

Why You’ll Love This Recipe

This Spiced Yogurt & Egg dish is more than just a meal; it’s an experience. It’s a beautiful balance of textures and tastes – the coolness of the yogurt, the richness of the egg, the sweetness of the charred tomatoes, and the delightful pop of the spiced oil. Plus, it comes together in under 15 minutes, making it perfect for a quick lunch, a light dinner, or even a fancy breakfast. It’s a little bit special, but totally achievable on a weeknight.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups thick Greek yogurt or hung yogurt
• 1 tablespoon cumin seeds
• 1 teaspoon La Baleine Essentiel sea salt (plus 2 tablespoons coarse sea salt for the curry leaf salt)
• 7-8 cherry tomatoes
• 1 teaspoon sugar
• 4 soft-boiled eggs
• 1 handful fresh curry leaves
• 1 teaspoon black mustard seeds
• 1 teaspoon paprika or Kashmiri chili powder
• 2 tablespoons oil
• 5 dried curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Hung Yogurt/Greek Yogurt: This is key. You want a really thick yogurt. If you’re using Greek yogurt, make sure it’s the full-fat kind for the best texture. If you want to make hung yogurt, simply strain regular yogurt through a muslin cloth for a few hours – it concentrates the flavor and makes it super creamy.
• La Baleine Sea Salt: I love this sea salt for its clean, bright flavor. It really makes a difference, but any good quality sea salt will work.
• Dried Curry Leaves: These are a game-changer! They have a more concentrated flavor than fresh curry leaves. You can find them at Indian grocery stores or online. Don’t skip these – they add a beautiful aroma and depth of flavor.
• Regional Variations in Curry Leaf Usage: Curry leaves are a staple in South Indian cuisine, and their usage varies from region to region. Some prefer using them fresh, while others, like me, adore the intensity of dried ones.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing curry leaf salt. Crush the dried curry leaves and mix them with the coarse sea salt. Store this in an airtight jar – it’s fantastic on everything!
2. Next, dry roast the cumin seeds in a pan for about 2 minutes, until fragrant. Crush them coarsely.
3. In a bowl, combine the yogurt, salt, sugar, and crushed cumin. Give it a good mix and divide it between your serving dishes.
4. Now, heat the oil in a cast-iron pan (if you have one – it gives the tomatoes a lovely char!). Add the cherry tomatoes and a pinch of salt, and cook until they’re slightly charred and blistered. Place these beauties on top of the yogurt.
5. Gently arrange the peeled soft-boiled eggs over the yogurt.
6. Time for the spiced oil! Heat the remaining oil in a small pan. Add the mustard seeds and curry leaves. Let them sizzle and pop (be careful!). Remove from the heat and stir in the paprika or Kashmiri chili powder.
7. Drizzle that gorgeous spiced oil all over the yogurt and eggs.
8. Finally, sprinkle generously with the curry leaf salt.
9. Serve immediately with some crusty bread for dipping.

Expert Tips

• Don’t overcook the eggs! You want them perfectly soft-boiled, with a runny yolk. About 6-7 minutes is usually perfect.
• Charring the tomatoes is important – it brings out their sweetness and adds a smoky flavor.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Easily make this vegan by using a plant-based yogurt! Coconut yogurt works particularly well.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you prefer a milder flavor, use Kashmiri chili powder instead of regular paprika. It adds color without a lot of heat.
• Festival Adaptation: My grandmother used to make a similar version of this during Onam, a harvest festival in Kerala. It was a lighter breakfast option alongside the more elaborate feast. It’s a lovely way to start a celebratory day!

Serving Suggestions

This dish is fantastic on its own with some crusty bread. You could also serve it with a side of rice or a simple salad. It’s really versatile!

Storage Instructions

This is best enjoyed immediately. However, you can store the components separately in the refrigerator for up to 24 hours. The spiced oil might solidify, so just warm it up slightly before using.

FAQs

1. What is the best type of yogurt to use for this recipe?

Definitely thick Greek yogurt or hung yogurt! The thicker the yogurt, the better the texture of the final dish.

2. Can I make the spiced oil ahead of time? How should I store it?

Yes, you can! Just let it cool completely and store it in an airtight container in the refrigerator for up to 3 days.

3. What is the significance of charring the tomatoes?

Charring the tomatoes intensifies their sweetness and adds a lovely smoky flavor that complements the other ingredients beautifully.

4. What are dried curry leaves and where can I find them?

Dried curry leaves are simply dried versions of fresh curry leaves. They have a more concentrated flavor. You can find them at Indian grocery stores or online.

5. Can I use regular salt instead of coarse sea salt?

You can, but the coarse sea salt adds a nice texture and a brighter flavor.

6. How can I adjust the saltiness of the curry leaf salt?

Start with the recipe’s amount and taste. You can always add more salt, but you can’t take it away! Adjust to your preference.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!