I love eggs in every form. They are a natural superfood with protein, nutrition, and flavour perfectly packaged in a form that keeps for a long time. On this blog, you will see numerous delicious egg recipes; they are generally quick to make and filling to eat. Here is another fabulous recipe.
This recipe is similar to a shakshuka but with Indan flavours. The dish is a lovely pop of flavours, tart from the tomatoes and spicy from the chillies. The eggs are beautifully coddled in the tomato curry. The yolks are soft and ooze into the curry, adding a lovely creaminess. Of course, yo can cook the eggs to a harder version if desired.
This is one of those cookbooks that I looked at for a long time and finally decided to get. It is a wonderful cookbook filled with flavours from across the globe. Each recipe turns out superb but be prepared to get lots of new ingredients on your shelf and spend some time in the kitchen. I highly recommend this book for those who are looking for different flavours.
For more delicious recipes from this cookbook, click here.
Ingredients:
2 tablespoons ghee or oil
1 large onion, thinly sliced
1 green chilli, diced or to taste
2-3 garlic cloves, minced
1 teaspoon ginger paste
1/2 teaspoon turmeric
1 teaspoon ground cumin seeds
1/2 teaspoon chilli powder. or to taste
1/2 lb ripe tomatoes, finely diced
1/2 teaspoon sugar
Salt, to taste
3 tablespoons + to garnish cilantro, minced
2 cups water
4 eggs
Pepper to garnish
Salt for the eggs
Heat the oil in a wide vessel. Add the onions and cook on medium-low heat until they are lightly golden about 4 minutes.
Add the green chillies, garlic, and ginger and cook until the ginger no longer smells raw, about 1 minute. Add the turmeric, cumin, and chilli and give the pot a good stir to mix the spices.
Add the tomatoes, sugar, salt and cilantro and cook covered on medium-low heat until the tomatoes break down into a thick sauce. If the sauce has dried out too much, add 1/4 cup of water or as needed. You are looking for a lovely thick sauce—taste for salt and spice.
Keep the sauce on a gentle simmer. Make four shallow depressions in the sauce. Crack an egg into each depression. Return the pot to the stove and cook for another 5-7 minutes until the whites have set and the yolks are still runny. If you prefer fully cooked eggs, cook for longer.
To serve slide the sauce and eggs carefully onto a platter. Sprinkle the dish with pepper including the eggs. Sprinkle only the eggs with salt. Garnish with cilantro. Serve hot with naan or other berads.
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