Ingredients: |
Ingredients: Eggs - 5
Onion - 1 medium size, chopped fine
Tomato - 2 medium, chopped fine
Ginger - 1 inch piece, chopped fine
Garlic - 4 pods, chopped fine
Green chilli - 1 small, chopped fine
Garam masala - 1 tsp
Coriander leaves - for garnish
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Directions: |
Directions:In a wide, flat pan, heat 4 tbs oil
Add onions, sautee till softened and pinkish, do not brown
Add tomatoes, cook till soft
Add ginger, garlic, green chilli, sautee
Add half of coriander leaves, mix well
Add salt and garam masala, toss
This masala has to be nearly cooked, not fully done because it will continue to cook with the eggs. You have to watch it so it is at the right stage before cracking the eggs over it.
Taste the masala for salt and spice before adding eggs, you cannot correct this later
Now spread the onion-tomato mixture so it covers the base of the pan
Slowly crack eggs one by one, so you have one egg to the top, bottom, left, right and one in the middle.
Sprinkle salt and coriander leaves over the eggs
Cover and cook on very low heat till the eggs are cooked to hard stage. If you touch the yolk, it should feel hard and fully cooked, not runny. This takes 8-10 minutes on low heat. |
Personal
Notes: |
Personal
Notes: This is a funny one:)) Why surprise? Nobody knows but we've been making it for many years and everyone in the family loves it. I found this recipe in a magazine in India, must have been 16-17 years old at that time. I was just getting into cooking and this one blew my mind; certainly different from anything we had ever prepared with eggs. I guess this is what real cooks call Shakshouka, but the base is slightly different.
This is a good, easy and nutritious recipe. Pls include it in your staples.
Definitely cook the masala and the eggs on low heat since it takes a while for the eggs to poach.
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