The dish is originally a Mediterranean/ Middle eastern dish of poached eggs in puree of tomatoes, chilli peppers and garlic. Spiced with paprika, pepper, cumin and nutmeg. It is a simple, filling and delicious dish wish serves as appetizing breakfast. It can be made with various base variations like tomato and mushrooms, tomato and spinach but I like making it with Punjabi tarka by adding onion and Indian spices.
3 tbsp. olive oil
2 large onions, thinly sliced
1 red pepper (Preferred) / green pepper
4 garlic cloves,
finely chopped 2 green chillies
finely chopped 3 medium size tomatoes
Handful of freshly chopped coriander
Handful of freshly chopped green onions
½ tsp cumin powder
½ tsp red chilli powder
½ tsp garam masala
½ tsp coriander powder
½ tsp tandoori masala
salt and freshly ground black pepper
Heat the olive oil in a large pan. Add the onions and peppers, season with salt. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin, red chilli, coriander powder. Stir in finely chopped tomatoes cook for a couple more minutes until the paste starts to separate. Add a splash of water if required. Keep an eye on the texture – you don’t want it runny
Simmer for 10 minutes, uncovered, until reduced a little. When the sauce is reduced, add tandoori masala and garam masala.
Make 3 small wells in the sauce. Break an egg, drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over freshly ground black pepper along with some coriander leaves and green onions.
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Teacher by profession but stay at home mom at present. I am in Doha for the last two years. Love Arabic cuisine for its rich flavors and variety, love to learn and cook new recipes which are easy and quick to prepare with baby around.