Curried Tomato and Eggplant Stew with Poached Eggs and Garlicky Yogurt
By Aran GoyoagaPublished on January 21, 2026
Time
1 hour
Yield
Serves 4
Ingredients
12 ounces cherry tomatoes, halved1 small eggplant (12 ounces), peeled and cut into ½-inch pieces1 small red onion, sliced thin4 garlic cloves, peeled (3 whole, 1 grated)2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons tomato paste 1 tablespoon curry powder 2 teaspoons sugar 2 teaspoons kosher salt, divided, plus salt for poaching eggs½ teaspoon red pepper flakes ¾ cup plain Greek yogurt 1 tablespoon lemon juice ½ teaspoon ground turmeric 8 large eggs 1 tablespoon distilled white vinegar
Before You Begin
Our homemade Curry Powder is a terrific option for this recipe, but store-bought curry powder is fine too.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine 12 ounces halved cherry tomatoes; 1 small eggplant, peeled and cut into ½-inch pieces; 1 thinly sliced small red onion; 3 peeled garlic cloves; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 tablespoons tomato paste; 1 tablespoon curry powder; 2 teaspoons sugar; 1½ teaspoons kosher salt; and ½ teaspoon red pepper flakes in Dutch oven. Bake, covered, for 25 minutes. Stir vegetables and continue to bake, uncovered, until ingredients have melded together, about 20 minutes
- Meanwhile, combine ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, ½ teaspoon ground turmeric, 1 grated garlic clove, and remaining ½ teaspoon salt together in bowl.
- Bring 6 cups water to boil in Dutch oven over high heat. Crack 8 eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
- Add 1 tablespoon distilled white vinegar and 2 teaspoons salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip 4 eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes.
- Using slotted spoon, carefully lift and drain each egg over Dutch oven, then transfer to plate. Return poaching water to boil and repeat with remaining 4 eggs.
- Divide yogurt sauce between 4 individual plates and spread to even layer. Top with curried tomatoes and eggplant and poached eggs. Season with pepper to taste and serve immediately.
Time
1 hourYield
Serves 4Ingredients
12 ounces cherry tomatoes, halved
1 small eggplant (12 ounces), peeled and cut into ½-inch pieces
1 small red onion, sliced thin
4 garlic cloves, peeled (3 whole, 1 grated)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons tomato paste
1 tablespoon curry powder
2 teaspoons sugar
2 teaspoons kosher salt, divided, plus salt for poaching eggs
½ teaspoon red pepper flakes
¾ cup plain Greek yogurt
1 tablespoon lemon juice
½ teaspoon ground turmeric
8 large eggs
1 tablespoon distilled white vinegar
Ingredients
12 ounces cherry tomatoes, halved
1 small eggplant (12 ounces), peeled and cut into ½-inch pieces
1 small red onion, sliced thin
4 garlic cloves, peeled (3 whole, 1 grated)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons tomato paste
1 tablespoon curry powder
2 teaspoons sugar
2 teaspoons kosher salt, divided, plus salt for poaching eggs
½ teaspoon red pepper flakes
¾ cup plain Greek yogurt
1 tablespoon lemon juice
½ teaspoon ground turmeric
8 large eggs
1 tablespoon distilled white vinegar
Ingredients
12 ounces cherry tomatoes, halved
1 small eggplant (12 ounces), peeled and cut into ½-inch pieces
1 small red onion, sliced thin
4 garlic cloves, peeled (3 whole, 1 grated)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons tomato paste
1 tablespoon curry powder
2 teaspoons sugar
2 teaspoons kosher salt, divided, plus salt for poaching eggs
½ teaspoon red pepper flakes
¾ cup plain Greek yogurt
1 tablespoon lemon juice
½ teaspoon ground turmeric
8 large eggs
1 tablespoon distilled white vinegar
Why This Recipe Works
This is a flavorful and comforting brunch or light dinner recipe for any time of year. Tomatoes and eggplant, seasoned with curry powder and chili flakes, stew together in the oven with onions and garlic in a generous amount of olive oil until they soften and begin to meld. A knob of butter and a touch of sugar round out the tomatoes’ sharp edges. We pair the stew with garlicky turmeric-spiked yogurt for contrast and top it with poached eggs. The runny yolks mingle with the yogurt to form a luxurious sauce, ideal for scooping up with a slice of toasted bread.
Before You Begin
Our homemade Curry Powder is a terrific option for this recipe, but store-bought curry powder is fine too.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine 12 ounces halved cherry tomatoes; 1 small eggplant, peeled and cut into ½-inch pieces; 1 thinly sliced small red onion; 3 peeled garlic cloves; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 tablespoons tomato paste; 1 tablespoon curry powder; 2 teaspoons sugar; 1½ teaspoons kosher salt; and ½ teaspoon red pepper flakes in Dutch oven. Bake, covered, for 25 minutes. Stir vegetables and continue to bake, uncovered, until ingredients have melded together, about 20 minutes
- Meanwhile, combine ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, ½ teaspoon ground turmeric, 1 grated garlic clove, and remaining ½ teaspoon salt together in bowl.
- Bring 6 cups water to boil in Dutch oven over high heat. Crack 8 eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
- Add 1 tablespoon distilled white vinegar and 2 teaspoons salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip 4 eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes.
- Using slotted spoon, carefully lift and drain each egg over Dutch oven, then transfer to plate. Return poaching water to boil and repeat with remaining 4 eggs.
- Divide yogurt sauce between 4 individual plates and spread to even layer. Top with curried tomatoes and eggplant and poached eggs. Season with pepper to taste and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments