Tomato and Egg Salad with Spice Oil

• 3 tablespoons oil, or up to 4 tbsp
• dal or nuts for crunch, or sesame seeds, chopped pistachios, nuts, seeds, or pepitas
• whole cumin, whole spices
• whole coriander, whole spices
• chili, or skip and use chili crisp on top
• pomegranate molasses or honey and lemon, or honey and lemon
• tomatoes, Sungold or other ripe tomatoes
• salt, for seasoning
• eggs, for 7-minute eggs
• cucumber, for texture
• radishes, for texture

Preparation

1. Step 1 · 72°F / 22°C

   1:05
   Slice or halve the tomatoes and arrange them flat on a plate or tray. Season lightly with salt. Add cucumber and radishes if using. The flat arrangement allows the spice oil to coat everything.
2. Step 2 · 350°F / 177°C

   1:53
   Heat oil in a small skillet over medium heat. Add the dal or nuts and let them sizzle and become nutty. Add whole cumin, coriander, and chili (or skip chili and use chili crisp later). Once the spices pop, remove from heat and stir in pomegranate molasses or honey and lemon.
3. Step 3 · 72°F / 22°C · 2-3 hours

   3:12
   Pour the warm spice oil over the arranged tomatoes. Let the salad sit at room temperature for a few hours so the tomatoes absorb the flavors and release their juices.
4. Step 4 · 212°F / 100°C · 7 minutes

   3:23
   Bring a large pot of water to a boil. Drop eggs in straight from cold and set a 7-minute timer. When done, transfer immediately to a bowl of cool water (ice if available). Crack all over with the back of a spoon to drive water under the shell, then peel from the blunt end. The result is a jammy, just-set yolk.
   Doneness — jammy
5. Step 5 · 72°F / 22°C

   3:57
   Pinch salt over the peeled eggs. Quarter the eggs and tuck them into the salad. Serve immediately.