As you would have noticed from my Instagram posts, I LOVE eggs, fried, poached, boiled, scrambled, I love them all ! I absolutely love experimenting with eggs to create new dishes.
Sundays are my favourite day of the week to cook a hearty family breakfast as everyone is relaxed and hungry.
Who doesn’t love a good shakshuka ? Cooked soft eggs floating in a richly spiced tomato sauce…mmm..best eaten directly out of the pan with toasted bread.
I decided to put an Indian spin on the traditional delicious shakshuka by altering the flavouring of the sauce and adding a tempering on top. This is egg heaven.
The tempering just completes this dish for me and adds to the richness of the sauce. The tempering on the top is the highlight of the dish, so don’t leave it out. This dish is so yummy and it’s nice to make individual portions, as it tastes best eaten straight out of the pan.
Indian style One Pan Eggs
Serves : 3
Preparation time : 45 minutes
2 tblsp olive oil
1/2 onion, chopped
Salt to taste
1/2 tsp chilli and garlic paste
1/2 tsp crushed cumin
Dash of turmeric
1/4 tsp crushed cumin and coriander powder
1 cup tomatoes, liquidized
1 tblsp tomato paste
1/4 cup water
2 tblsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Sliced green chilies
Handful of fried onions
Heat the oil in a non stick pan and sweat the onions until translucent. Add in the spices and tomatoes and water and allow to simmer for 15 minutes. Make a few spaces in the sauce and crack in the eggs. Allow to cook until the eggs whites are done and the yolks are still runny. This should take about 7-8 minutes.
In a separate pan, heat a little oil and add in the spices. Allow to infuse and then pour over the cooked eggs. Garnish with chopped coriander.
Serve immediately with crusty rolls or naan bread.