Masala eggs | Melissa Hemsley
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Masala eggs

Masala eggs

30

Mins

4

Serves

If you’re a fan of shakshuka and huevos rancheros, you’re going to really like this one pan dish for breakfast, brunch or a fast supper. The eggs set in a quick spiced tomato sauce made with cumin, turmeric and ginger. Throw on a handful of watercress and/or coriander for a green fix.

Method

  1. Melt the oil in a pan, add the onion and fry over a medium heat until softened, stirring from time to time. Add garlic, ginger, coriander stems (leaves reserved, to serve) chili, cumin, turmeric, garam masala, and cook for another 2 minutes.
  2. Pour in the tomatoes and give everything a stir and then bring to the boil. Reduce the heat to medium and simmer for 10 minutes, uncovered, until thickened.
  3. Make 4 holes and drop the eggs in and season everything and put the lid on.
  4. After 5 minutes, check to see if the whites are set and the yolks are still runny. When the eggs are cooked to your liking, divide between plates and scatter over the coriander.

Ingredients

  • 1 tablespoon coconut oil or ghee

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 3cm fresh ginger, finely chopped or ½ tsp ground ginger

  • 1 chili (any colour), deseeded and finely chopped or pinch of chilli flakes (to taste)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 2 teaspoons garam masala

  • 1 x 400g tin of chopped tomatoes

  • Good squeeze of lemon

  • 1 handful coriander chopped stems and leaves

  • 4 eggs

  • Sea salt and pepper

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