40 minutes
Spicy and aromatic poached eggs simmered in a richly spiced tomato sauce with South Indian flavors.
tablespoons
Large Onion, diced
each
Garlic Clove, minced
each
Fresh Cilantro Stems, finely chopped
tablespoons
Fresh Ginger, peeled and finely chopped
tablespoons
Fresh Hot Chile, finely chopped
each
teaspoons
teaspoons
teaspoons
Diced Tomatoes, canned, with juices
0 oz
teaspoons
each
to taste
Cilantro, chopped
cups
1. Cook Onions
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the large diced onion and cook until tender and translucent, about 7 to 10 minutes.
2. Add Aromatics
Stir in the minced garlic cloves, finely chopped fresh cilantro stems, peeled and finely chopped ginger, and finely chopped fresh hot chile. Cook for about 2 minutes.
3. Toast Spices
Sprinkle in the garam masala, ground cumin, and sweet paprika. Cook for about 1 minute until fragrant.
4. Simmer Tomato Sauce
Pour in the canned diced tomatoes with their juices and add the kosher salt. Stir and let the sauce simmer for about 20 minutes, adding water if necessary to maintain consistency.
5. Poach Eggs
Crack the large eggs onto the surface of the sauce, spacing them evenly. Season with kosher salt and freshly ground black pepper. Cover and cook gently for about 3 to 5 minutes until the egg whites are opaque and yolks are runny.
6. Garnish and Serve
Garnish the dish with freshly chopped cilantro leaves. Serve with warm bread or rice, and optionally, a dollop of yogurt on the side.
Slip the eggs into depressions in the masala, cover the pan and monitor closely for 4-6 minutes for perfectly poached eggs.
Build the base with onions, garlic, ginger, and chilies, allowing each to caramelize before adding the next. Monitor the color and fragrance for the perfect blend.
Balance the dish with the right amount of salt, heat, sour, and sweetness by tasting before serving.
Source and lightly toast fresh whole spices like mustard seeds, cumin seeds, and coriander seeds to enhance their flavors before grinding. For whole seeds, ensure they pop in oil to release aromatics.
Use ripe, finely diced tomatoes for a thick base. Consider blending or roasting the tomatoes for a richer, smoother sauce.
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