Indian Egg Shakshuka

Von Your Food Lab · 20 Min.

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Zubereitung

1. Finely chop the onion and green chillies together.
2. Heat the ghee in a small lidded pan you can serve from. Add the onion and chillies and cook on high heat until light golden brown.
3. Lower the heat. Finely chop the tomato and add it with the salt, turmeric, Kashmiri chilli powder, coriander powder and garam masala. Cook until the masala and tomato are cooked through, adding a splash of hot water if needed.
4. Add the fresh cream and mix gently on low heat for a short time only, then taste and adjust the salt.
5. Spread the masala evenly in the pan and make 4 small wells in it. Turn off the heat.
6. Crack each egg into a small bowl, then slide it into a well. Season with salt and freshly ground black pepper.
7. Cover and cook on the lowest heat for about 3-4 minutes, until the whites are just set. Cook a little longer if you prefer firmer eggs; the yolks are best still slightly runny. Serve straight from the pan.

Zusammengefasst aus dem Video von Your Food Lab. Schau es dir für die Details an.

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