Indian Eggs Recipe
Gluten Free Recipe
If you prefer a little more heat for your Indian Eggs, add an extra chili or serve with a little chopped fresh chili. A serving of two eggs per person is a hearty breakfast that will keep you going for hours. This recipe is gluten free, dairy free and detox friendly.
2 tablespoons light olive oil
2 teaspoons coriander seeds, lightly crushed
2 brown onions, finely chopped
1 leek, white section thinly sliced
Pinch sea salt
1 tablespoon finely chopped fresh ginger
2 large cloves garlic, finely chopped
1/2 teaspoon ground turmeric
1 pound 10-ounces ripe tomatoes, finely chopped
2 small fresh red chilies, seeded, finely chopped
1/2 cup chopped fresh coriander
Heat oil in a large frying pan over medium heat. Add coriander seeds and cook for 30 seconds or until fragrant. Add onions, leek and salt and cook, stirring often, for 10 minutes or until golden.
Add ginger, garlic and turmeric and cook, stirring, for 1 minute. Add tomatoes, chilies and 2 tablespoons water, bring to a simmer and cook, stirring occasionally, for 8 minutes or until tomatoes are saucy. Stir in coriander and season well with salt and pepper.
Spread mixture evenly over the base of pan. Make a hollow in the tomato mixture, then break an egg into the hollow. Continue with remaining 7 eggs, spacing them evenly. Cover and cook for 8 minutes for slightly soft yolks or 10 minutes for firm yolks.
The tomato mixture can be made a day ahead and reheated in pan before adding eggs.
Recipe makes 6 servings