A vibrant, South Asian twist on poached eggs! Soft eggs simmer in a tangy, spiced tomato-onion chutney. Perfect for breakfast, brunch, or a light dinner. Quick, easy, and packed with bold flavors.
Ingredients
- 6 eggs
- 1/4 cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1/4 tsp methi seeds (fenugreek) (optional)
- 1/4 tsp turmeric powder
- 1/2 tbsp crushed ginger and garlic
- 1/2 tbsp Kashmiri mixed chilli powder
- 3 fresh green chillies
- 6 jam tomatoes
- salt to taste
- fresh (coriander) to garnish
Instructions
- Heat oil over medium-low heat. Sauté onions, curry leaves, and green chilies until onions are translucent. Add methi seeds, Vadovan (optional), turmeric, Kashmiri chili powder, and crushed ginger and garlic. Cook 1–2 minutes until fragrant.
- Add tomatoes and salt. Simmer until the sauce thickens, about 8–10 minutes.
- Make small wells in the chutney and crack eggs into each. Cover and cook on low heat for 7–8 minutes for jammy yolks. Keep yolks intact for a silky texture.
- Top with fresh coriander and serve hot with naan, roti, bread, or rice.