Curried Eggs
Let’s go beyond the simple scramble and the overdone fried. Here’s presenting you three egg recipes packed with a punch to up your breakfast quotient.
Start by heating oil in a large pan and start prepping for a robust red curry. For this you will need:
6 eggs
3 onions
2 tomatoes
1 teaspoon ginger-garlic paste
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon dhania-jeera (coriander-cumin) powder
1 teaspoon garam masala
Corriander leaves for garnish
Oil
Salt to taste
Chop up onions, tomatoes and coriander leaves finely and sauté them into the pan until the onions turn translucent. Add in the ginger-garlic paste and fry for another minute. Mix in the dry powders and stir them in well. Add in the tomatoes and cook in until soft and pulpy. Add in a glass of water and salt and bring the curry to a boil. Now comes the fun part! Start of by breaking an egg into a small bowl and gently sliding onto the curry. Repeat the egg-slidin’ with as many eggs as you want (approximately 5 to 6). Cover and cook until the egg whites are set (4 to 5 minutes.) Remove from heat, cut little wedges and serve up!
Egg Bhurji Roll
For a deliciously spicy bite roll these babies up and make your lazy weekend into a gourmand getaway! You will need:
2 eggs
1 tablespoon ginger-garlic paste
1 tablespoon finely chopped onions
1 teaspoon cumin seeds
1 tomato (chopped)
I tablespoon coriander leaves (chopped)
½ tablespoon green chillies (c hopped)
A pinch of turmeric
½ teaspoon garam masala
2 tablespoons ketchup
Oil
Salt to taste
2 parathas
Fry the cumin seeds, green chillies and onions until you get a golden mixture. Add in tomatoes, garam masala, turmeric powder and salt. Break in a couple of eggs. Add in coriander leaves and a dab of ketchup if you’re feeling particularly desi. Mix it all up. Spread onto a warm paratha, roll it tightly and enjoy.
Shakshuka Eggs
Easy to make, healthy and absolutely addictive—indulge in this Middle-Eastern delight (eggs poached in a spicy tomato sauce) day or night.
1 tablespoon olive oil
½ medium brown or white onion (peeled and diced)
1 clove minced garlic
1 medium red or green pepper (chopped)
4 cups ripe diced tomatoes
1 cup feta cheese
2 tablespoons tomato paste
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon paprika
A pinch of cayenne pepper
A pinch of sugar
Salt and pepper to taste
5-6 eggs
½ teaspoon of fresh chopped parsley
Heat oil in a skillet and cook the chillies and onions until golden brown, add in garlic, cumin and paprika and cook until the garlic is soft. Add in the bell peppers and sauté over medium heat until they soften. Crush up some tomatoes with your hands and add them into the skillet along with half a cup of water, spices and sugar and simmer away until the sauce is slightly thickened. Crack some eggs onto the surface of the sauce and cover the pan until the yolks set in. Sprinkle with feta and parsley and serve up with pita. Easy-peasy and delicioso are the words you’ll be using!
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Written by Nazneen Joshi on 15th May 2014