Description
A traditional egg dish cooked in tomato sauce with an Indian spin of coconut milk and spices. Served with green chutney, is perfect for brunch or dinner.
Ingredients
Units
Scale
- 1 lb (450 g) fingerling potatoes
- 1 tbsp extra virgin olive oil
- 1 red onion, peeled and chopped
- 2 red bell peppers, stemmed, seeded and chopped
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 28 oz (795 g) canned tomato puree
- 1/2 cup (120 ml) full fat coconut milk
- 6 eggs
- 100% whole wheat naan, toasted, for serving
- Green chutney, recipe follows, for serving
Herb Chutney
- 1 1/2 packed cups (360 ml) cilantro
- 1/2 packed cup (120 ml) mint
- 1 shallot, minced
- 1 dried red chili or 1/4 tsp crushed chili flakes
- Juice of 1 lime
- 1/4 cup (60 ml) coconut cream or yogurt
- 1 tbsp olive oil
- 1 tsp honey
Instructions
- Bring a large pot of water to a boil. Add potatoes and cook 15 minutes until tender. Drain and set aside to cool. When cool enough to handle, cut the potatoes in half.
- Preheat oven to 350 degrees.
- Heat olive oil in an oven safe, large sided skillet on medium high heat. Add onion and peppers and saute until tender and lightly golden, about 10 minutes.
- Add garlic, ginger and spices. Season with salt and pepper. Cook 1 minute until fragrant. Add tomatoes, boiled potatoes, and coconut milk. Simmer 10 minutes. Season with salt.
- Make 6 wells in the tomato sauce and crack an egg into each. Place skillet in the oven and bake 15-18 minutes until whites are set and yolks are still runny. Dollop with green chutney and serve with naan.
Herb Chutney
- Blend all ingredients in a food processor until they form a pesto-like sauce. Season to taste with salt.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290