Poached Egg Curry

Egg Poached in Tomato Sauce

One of my friends made egg poached in tomato sauce. I tried it once but was not sure if I liked the texture. I made a smooth sauce this time and it turned out to be nice. I am not a fan of poached egg but this is not quite the same as the regular ones. These can be eaten with rice or rotis. Use a flat bottomed dish to allow space for eggs to poach. I noticed that adding too much water to the mixture does not help as it becomes even more watery after cooking. Here is the recipe...

2 onions, chopped

1 tin tomatoes (about 3-4 tomatoes)

1 teaspoon ginger garlic paste

1 teaspoon chilly powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 heaped teaspoon egg roast masala (substitute with mixture of garam masala and fennel powder)

Cooking oil

Turmeric powder

4-5 eggs

Salt to taste

Heat some oil in a flat bottomed dish and add the onions and ginger garlic paste. Add green chillies if desired.

Once onion begin to change colour, add the tomatoes and cook until they begin to reduce and raw smell goes

Grind this to a fine paste in a blender or use a hand blender and bring back to pan. Add all spice powders and salt and bring to boil and allow raw smell to go

 Now reduce the heat and break each egg into the mixture giving room for each of them to get cooked. Cook covered eggs are done or until how wobbly you like poached eggs to be.

Serve