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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Tamatar Masala Anda - Poached Eggs in Tomato Sauce
| By : |
These eggs are an Anglo-Indian creation, probably an Indian version of shakshuka. I love to make them when I have made a fresh batch of Everyday Masala Paste—after all, more than half the work is done that way! They make a great hearty breakfast or a light meal. The eggs in this dish are soft rather than runny and taste indulgently creamy. My son refers to this dish as his special eggs.
| Prep Time | 3 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup Everyday Masala Paste Everyday Masala Paste
- 1/2 cup coconut milk
- 1/2 tsp red pepper flakes
- 4 eggs
- 1 tbsp chopped cilantro
Ingredients
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Instructions
- Set the Instant Pot® on Sauté mode. Add the Everyday Masala Paste and cook for 3 to 4 minutes, until the masala cooks down some—this helps the onions in the masala paste caramelize and imparts a deep rich taste to the sauce.
- Add the coconut milk and stir well. Bring to a simmer. Sprinkle with the red pepper flakes.
- Carefully crack the eggs over the tomato sauce in four separate spots. Close the lid and set to cook for 2 minutes still on Sauté mode. (When ready the egg yolks should be gently set and slightly runny if poked; they will develop a soft skin on top.) Sprinkle with chopped cilantro. To serve gently lift out each egg and some sauce with a large spoon and place on plate.
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Loved it! Thanks for the recipe