Here’s a great brunch dish that will add spice to any weekend . I made this for a clients 30th birthday brunch when I was running Malabar Aaanaa, all who attended loved this dish and said that the brunch added to a very special weekend.
Most of the egg curries I’ve had in Kerala have used hard boiled eggs. I feel the curry looses out on the silkiness of a soft yoke and a certain richness when combined with the masala, so with this in mind I cook the egg from the scratch in the masala sauce giving the dish a more enjoyable flavour and texture .
6 eggs, organic
For the Masala Sauce
1 tbsp coconut oil
2 medium onion, sliced
2 sprigs of curry leaves
2 tsp coriander seeds, ground
2 green chilli, deseeded and split lengthwise
1inch ginger, minced
3 cloves of garlic, crushed
5 fresh medium tomatoes, chopped
1 tbsp fennel seeds, ground
1 tbsp cumin, ground
1/2 tsp garam masala
2 inch cinnamon stick
1 tsp Kashmiri chilli powder
½ tsp turmeric powder
Salt to taste
1 small handful of coriander, finely chopped
Heat the oil in a heavy pan and temper following spices: cinnamon stick and curry leaves for 2 minutes, then add the sliced onions.
Fry the onions until soft and translucent then add the garlic, ginger and green chilli, cook for a further 2 minutes. Add the tomatoes and the spices ( but not the garam masala) and cook until the tomatoes have broken down , add a cup of water gradually to stop the mixture from sticking.
Once the masala sauce has cooked down sprinkle with garam masala and season with salt and mix.
Pre-heat the oven to 180c
Transfer the sauce to an ovenproof dish and crack the eggs into the mixture, I find it handy to make a little well in the sauce to hold the egg.
Place in the oven and cook until the egg white is just set and the yoke is still soft.
Serve with Upma, Paratha and chutneys
Instead of baking the eggs, you can just poach the eggs in the pan on the stove. To poach just cover with a lid until and cook over a medium heat until the egg white is cooked and the yoke is soft.