Curried Tomato Sauce For Soft-Cooked Eggs

• 3 medium plum tomatoes
• 1 tablespoon vegetable oil or clarified butter
• 1 teaspoon whole black caraway seeds or 1/2 teaspoon black mustard seeds
• 3 tablespoons minced shallot
• 1 1/2-inch piece fresh, peeled ginger, grated fine
• 1 small garlic clove, minced
• 1 teaspoon curry powder
• 18 teaspoon ground cinnamon
• 1/2 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon seeded and minced green chili
• 1 tablespoon unsalted butter
• 8 seasoned soft-cooked eggs (see recipe)
• 1 tablespoon chopped fresh cilantro

1. Fill a medium bowl with ice water, and set aside.
2. Mark a small X in base of each tomato with paring knife.
3. Bring 5 cups water to boil in a medium saucepan.
4. Add tomatoes.
5. Blanch 10 seconds.
6. With a slotted spoon, dunk tomatoes in ice water for 30 seconds.
7. Peel, halve lengthwise, and seed tomatoes.
8. Cut into 1/4-inch dice.
9. Set aside.
10. Heat oil or butter in a 10-inch nonstick skillet over medium-high heat.
11. Add caraway or mustard seeds, and cook briefly until fragrant.
12. Add shallots, and saute until fragrant and translucent, 2 minutes.
13. Stir in tomatoes, ginger, garlic, curry, cinnamon, brown sugar, salt and chili.
14. Saute until soft and fragrant, about 5 minutes.
15. Remove from heat, and stir in butter.
16. Spoon tomatoes over eggs.
17. Sprinkle eggs with cilantro, and serve at once.

tomatoes, vegetable oil, caraway seeds, shallot, ginger, garlic, curry powder, ground cinnamon, brown sugar, kosher salt, green chili, unsalted butter, eggs, fresh cilantro

Taken from cooking.nytimes.com/recipes/9490 (may not work)