Masala eggs | Melissa Hemsley
post-template-default,single,single-post,postid-1510,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Masala eggs

Masala eggs





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.


  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.


  • 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

My Cookbook

No Comments

Leave a comment...

eat green

Get your hands on my brand new cookbook "eat green: everyday flexitarian recipes for planet friendly eating” here.