The best Saturday night meal or Sunday brunch to satisfy your cravings. Made with pantry staples and runny yolks perfect for dipping crusty bread.
⏱️ Total Time:
Prep: 10 min |
Cook: 20 min |
Serves: 3 |
Ingredients
Ingredients
6 Eggs
4 Cloves of Garlic - finely minced
1/2 Red Onion - finely diced
1 Serrano Pepper - finely diced
1 TBSP Coriander Powder
1 TBSP Cumin Powder + 1 TSP for Yogurt
1 TBSP Tandoori Masala
Salt & Pepper to Taste
1 Can Cherry or Regular Whole Tomatoes
3 TBSP Greek Yogurt
1 Lime
Cilantro & Feta/Paneer to Garnish
Instructions
Heat the olive oil on medium heat in a pan. Add in onions, garlic, and serranos. Sautee for 3-4 minutes until translucent.
Add in coriander, cumin, tandoori masala, salt, and pepper. Stir to combine and keep mixing for 2-3 minutes until the spices are fragrant.
Add in the tomatoes. Let the sauce simmer for 10 minutes until slightly reduced.
In the meantime, mix the greek yogurt with lime and a little bit of water to make the yogurt runny. Add in the remainder of the cumin and keep to the side.
Crack your eggs directly in the sauce, and cover with a lid for 4-5 minutes until the eggs are cooked to your liking.
Garnish with cilantro and your choice of cheese if you'd like! Serve with toast, or simply eat it like soup!