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
- 8 eggs
- 1/4 cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1/2 tbsp crushed ginger and garlic
- 5 crushed garlic cloves
- 4 fresh green chillies
- 5 fresh red chillies
- 7 jam tomatoes
- salt to taste
- fresh (coriander) to garnish
Instructions
- Heat oil in a pot over medium-low heat. Add onions, curry leaves and fresh red and green chiilies and sauté until onions are translucent. Next add in the ginger and garlic paste. Cook for a few minutes until aromatic.
- Add crushed garlic cloves as well as the chopped tomatoes and salt. Stir well and cook until tomatoes soften, about 8–10 minutes. The sauce should be thick, richly spiced, and aromatic, ready for the eggs.
- Using the back of a spoon, make small wells in the chutney and crack an egg into each well. Reduce the heat to low and leave the pot uncovered to prevent the chutney from burning while the eggs cook gently.Once the egg whites begin to set, carefully flip each egg and cook for about 1 minute on the other side. Avoid stirring, as this will scramble the eggs. Cook for 5–7 minutes in total, or until the eggs are done to your liking.
- Garnish with fresh coriander and curry leaves and enjoy.
Notes
1.Cook the tomatoes until most of the water has evaporated, but not so long that the chutney becomes dry. You’ll know it’s ready when you see a light sheen of oil rising to the surface.
2.Keep the heat low once the eggs are added to prevent the chutney from burning and to allow the eggs to cook gently.
3.Stirring will scramble the eggs. For soft yolks and visible egg pockets, leave them undisturbed except when gently flipping.
4.Reduce the amount of chillies for a milder version, or add more if you prefer extra heat.
5.The eggs cook quickly. 5–7 minutes is usually enough for set whites and soft yolks.