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Clean recipe · cooking.nytimes.com

Cumin Tomato Salad With Jammy Eggs

Inspired by the delightful Indian egg curry, this egg salad recipe omits traditional mayonnaise in favor of a looser, brighter mix of fresh tomatoes, cilantro and sizzled spices. The dressing is a combination of cumin seeds, chile and cilantro bloomed in olive oil and balanced with lemon juice, which perfumes each bite with a deep, earthy flavor. A perfect melange of tomato, egg and spice, this dish shines when set on a platter next to roasted potatoes or on top of a hefty slice of toasted bread.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 10 min
Cook:
0 hr 30 min
Total:
0 hr 40 min
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Ingredients

  1. ½ pound cherry tomatoes, halved
  2. ½ small red onion, finely chopped
  3. ¼ cup fresh lemon juice (from 2 lemons)
  4. Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  5. 8 large eggs
  6. ¼ cup extra-virgin olive oil
  7. ¼ teaspoon cumin seeds
  8. 1 bird’s-eye chile (or other small chile), thinly sliced
  9. ¼ cup chopped cilantro leaves and tender stems

Instructions

  1. Bring a medium pot of water to a boil, large enough to fit the eggs. In a medium bowl, toss the tomatoes and red onion with the lemon juice, salt and a dusting of pepper. Set aside.
  2. Carefully lower the eggs into the boiling water and simmer for 8 minutes. Fill a medium bowl with ice and just enough water to cover. When the eggs are done cooking, use a slotted spoon to transfer them immediately to the ice bath. Once cool enough to handle, peel the eggs, quarter them lengthwise and arrange them on a platter. Season the eggs with salt.
  3. Make the dressing: In a medium skillet, heat the olive oil over medium. Add the cumin seeds and chile and sizzle them for about 30 seconds, until fragrant. Remove the skillet from the heat and carefully stir in the cilantro, which may sputter. Season the mixture with salt and pepper to taste.
  4. Mix the warm dressing with the tomatoes and pour over the eggs. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.