Tamatar Masala Anda - Poached Eggs in Tomato Sauce
By :Instant Indian Cookbook - Rinku Bhattacharya
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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.
Votes: 2
Rating: 4
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Course Breakfast
Cuisine Indian
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Sauté
Main Ingredient Cilantro, Coconut Milk, 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
Course Breakfast
Cuisine Indian
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Sauté
Main Ingredient Cilantro, Coconut Milk, 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
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. Add the coconut milk and stir well. Bring to a simmer. Sprinkle with the red pepper flakes.
  3. 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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