Sunday, 29 March 2015

Indian-style eggs

A new way of serving the good old masala eggs!

Preparation time: 15 minutes

Cooking time: 20minutes

Serves: 4 Recipe

Ingredients: 2 tbsp light olive oil 2 tsp coriander seeds, lightly crushed 2 brown onions, finely chopped Pinch sea salt 1 tbsp finely chopped fresh ginger 2 large cloves garlic, finely chopped 1/2 tsp turmeric powder 500g ripe tomatoes, finely chopped 2 small fresh red chillies, seeded, finely chopped 1/2 cup chopped fresh coriander(cilantro)

8 eggs Recipe

Method: Heat oil in a large frying pan over medium heat. Add coriander seeds and cook for 30 seconds or until fragrant. Add onions and salt and cook, stirring often, for 10 minutes or until golden. Add ginger, garlic and turmeric and cook, stirring, for 1 minute.

Add tomatoes, chillies and 2 tablespoons Food Recipes water, bring to a simmer and cook, stirring occasionally, for 8 minutes or until tomatoes are saucy. Stir in coriander and season well with salt and pepper. Spread mixture evenly over the base of pan. Make a hollow in the tomato mixture, then break an egg into the hollow. Continue with remaining 7 eggs, spacing them evenly.

Cover and cook for 8 minutes for slightly soft yolks or 10 minutes for firm yolks. Spoon eggs and sauce into serving bowls and serve with gluten-free bread. The tomato mixture can be made a day ahead and reheated in pan before adding eggs.

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