1 small onion sliced 2 tablespoon ghee (Clarified butter) 1 green chillie- slit 1 teaspoon whole jeera 1 teaspoon crushed garlic ½ teaspoon red ginger garlic (or just regular) paste ½ teaspoon peri peri masala (or replace with 1 teaspoon extra ginger garlic paste) 2 medium tomatoes - chopped (or ¾ cup - 1 cup blended tomatoes) 2 tablespoon tomato puree ½ teaspoon tumeric ¼ teaspoon dhana jeera ¼-½ teaspoon chilli powder ½ teaspoon salt (to taste) 4 eggs Fresh coriander and spring onion
1. In a large plan, add ghee (Clarified butter) and fry onions wth green chilli and whole jeeru (cumin) 2, Fry for a few minutes 3. Once onions start to get soft, add the garlic, red masala and peri peri masala 4. Fry for 5 minutes or until onions brown lightly. 5. Add chopped tomato, puree, and all the spices 6. Cook until tomato has softened. 7. Crack each egg one at a time and carefully add to the chutney by making a small space for it with a spoon 8. Close with a lid if possible, allow to cook for 5 minutes or so on med/high, to the consistency required. If you want the egg yolks to remain runny then cook till mostly done, and white looks cooked and then place in the oven to grill for 2 minutes. This way you can control the consistency of the yolk. 9. When ready, top with dhania (coriander) and spring onion and serve immediately!