Poached Egg in tomato and onion gravy
Poached Egg in tomato and onion gravy

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, poached egg in tomato and onion gravy. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Poached Egg in tomato and onion gravy is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Poached Egg in tomato and onion gravy is something that I’ve loved my entire life.

Eggs Shakshuka has it's roots in Africa & The Middle East. This very simple onion and tomato gravy is enhanced with spices and forms a bath to gently poach. Shakshuka is a Middle Eastern Dish made with poached eggs in a tomato gravy, bell pepper and onion.

To get started with this particular recipe, we must first prepare a few components. You can cook poached egg in tomato and onion gravy using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Poached Egg in tomato and onion gravy:
  1. Make ready 2 finely chopped tomatoes
  2. Get 4 eggs
  3. Get 1 onion chopped
  4. Take 2 tbsp oil / butter
  5. Make ready 3 cloves garlic minced
  6. Get 1/2 tsp cumin powder
  7. Get 1/2 tsp garam masala powder
  8. Make ready 1/2 tsp red chilli powder
  9. Get 1 tbsp ketchup
  10. Get to taste Salt
  11. Prepare As per taste Pepper
  12. Prepare as required Freshly chopped coriander for garnishing

Shakshuka has its roots in Africa The Middle East. This very simple onion and tomato gravy is enhanced with spices and forms a bath to gently poach eggs. Its amazing how something so simple can taste so delicious and its also very nutritious. North African-style Poached Eggs In Tomato Sauce.

Steps to make Poached Egg in tomato and onion gravy:
  1. Heat large saucepan on medium heat. Melt butter or oil, then add onions and garlic and cook until soft.
  2. Add chopped tomatoes, cumin, red chilli powder, salt and ketchup. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
  3. Simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally. Now add garam masala powder and stir once more.
  4. Crack the eggs into the tomato onion gravy, then cover the pan. Poach the eggs in the sauce for about 5 minutes, or until the whites are set and the yolk is still runny. If you want less runny eggs, cook it for longer.
  5. Season with salt and pepper to taste and sprinkle some freshly chopped coriander leaves. Serve warm with bread, roti or parathas.

Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown. This curry can be made spicy using a In andhra cuisine, we don't use onion or tomato paste, the recipes are kept simple without. I also made this tomato egg stir-fry countless times in college when I got home late from class or practice, and I wanted something quick and on the cheap Tomato Egg Stir-fry Recipe Instructions. Start by cutting tomatoes into small wedges. Be sure to remove the stems.

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